I am having the hardest time writing posts lately. I am blaming the writer’s block on the ferocious cold sore that has appeared on my lower lip. How is that for gross? Sorry, cold sores just don’t belong on food blogs, but this one is barging right in without so much as a “by your leave.” Do any of you get cold sores? Do any of you get really bad ones?
Ugh. Of all of the subjects to take my fancy, I apologize right here and now. I am on a roll, now, though and there is no stopping me.
My mother gave me my cold sores. (We blame everything on our mothers, but this one is real!No one else in my family gets them, so it has to be her fault!) She must have kissed me when I was little and she was in the early stages of a flare up. I was four when I got my first one. They show up in many of my early elementary school photos. I have spared my children that curse. When I have one, I ward off all kisses. While the children have blatantly stared at my mouth or nose as I explained that no kisses means they don’t get the ugly sores, they realized it’s worth less cuddle time to be spared such a plague. My sweet little girl asks for pretend kisses (air kisses) when I have a cold sore.
What does this have to do with pork roast? Absolutely nothing. I just didn’t have anything to say about the roast other than it’s delicious. It uses dried fruit so it’s perfect for winter. I can imagine pioneers spicing up a venison roast with fruit. We often put pineapple on chicken and hams so why not apricots and plums on pork? Does beef ever get fruit? I just happened to think that I cannot think of any fruity beef dishes. Enlighten me if you can think of one.
Forget I ever mentioned the cold sores. Just make this pork roast.
1. Info for Pork Roast with Dried Fruit
- Cook Time: 30 mins
- Total Time: 2 hrs
- Servings: 6
- Calories: 381
2. Ingredients for Pork Roast with Dried Fruit
- 2-3 pound pork loin roast
- 2 Tbsp olive oil
- 1 medium onion, sliced thickly
- 2 cloves garlic, minced
- u00bd cup dried plums
- u00bd cup dried apricots
- ⅓ cup balsamic vinegar
- 2 Tbsp honey
- salt & pepper to taste
- In an oven proof Dutch oven, brown the pork roast in olive oil.
- Add the onions, garlic, plums and apricots.
- Pour the honey and vinegar over the top.
- Salt and pepper to taste.
- Cover and place in the oven at 325 degrees for 90 minutes or until the internal temperature of the meat reaches 160 degrees.