Fruit-Stuffed Pork Loin

Preheat the oven to 325 degrees F (165 degrees C). (5 minutes)

In a mixing bowl, combine the chopped prunes, dried apricots, grated fresh ginger, ½ teaspoon of ground cumin, grated orange zest, and ground cinnamon. Season generously with salt and freshly ground black pepper. (10 minutes)

Lay the butterflied pork loin roast flat on a clean work surface. Evenly spoon the dried fruit filling down the center of the roast. Carefully close the roast to enclose the filling. Securely tie the roast with kitchen twine in several places to maintain its shape. Place the roast on a rack in a roasting pan. (15 minutes)

In a separate bowl, whisk together the packed brown sugar, all-purpose flour, cider vinegar, remaining 1 teaspoon of cumin, and mustard powder until a smooth, paste-like consistency is achieved. Generously spread the brown sugar mixture evenly over the entire surface of the roast. (10 minutes)

Bake in the preheated oven until an instant-read thermometer inserted into the center of the stuffing registers 160 degrees F (70 degrees C), approximately 1 ½ hours. Remove the roast from the oven and transfer it to a serving platter. Tent loosely with aluminum foil and allow it to rest while you prepare the sauce. (90 minutes)

Skim any excess fat from the roasting pan. Transfer the defatted drippings to a small saucepan. Pour ½ cup of water into the roasting pan and use a wooden spoon to scrape up all the flavorful browned bits from the bottom of the pan, dissolving them into the water. Pour this mixture into the saucepan with the pan juices. Bring the pan juices to a boil over medium heat. In a small bowl, dissolve the cornstarch in 1 tablespoon of water. Whisk this cornstarch slurry into the pan juices, stirring constantly, until the sauce thickens, about 1 minute. (10 minutes)

Strain the sauce through a fine-mesh sieve into a gravy boat to remove any lumps. Serve the flavorful sauce alongside the sliced roast. (5 minutes)