- 1/2 cup dried apricots
- 1 firm-ripe pear
- 1 tablespoon lemon juice
- 1 (4 pound) boned center-cut pork loin roast
- Salt and pepper
- 3 tablespoons red currant jelly
- 3/4 cup dry vermouth or dry white wine
- 3/4 cup chicken broth
- 1 tablespoon cornstarch
- 1 cup Lucerne Whipping Cream
- In a small bowl, mix apricots with 1/2 cup hot water and let stand until soft, about 10 minutes; drain.
- Meanwhile, peel and core pear; cut into 1-inch cubes and put in another small bowl. Add lemon juice; mix to coat.
- Preheat oven to 375 degrees F. Trim fat from meat and discard. Cut through loin lengthwise to within 1/2 inch of bottom side. Spread halves open like a book and lay meat flat. Scatter apricots and pear cubes evenly down the center. Gently press halves back together and tie loin with cotton string at 1- to 1 1/2-inch intervals to secure.
- Set roast, with cut to the side, in a 10- by 15-inch pan. Sprinkle lightly with salt and pepper.
- Bake until a thermometer inserted in center of loin (not in fruit) reaches 140 degrees, about 45 minutes (30 minutes in a convection oven). Meanwhile, heat 2 tablespoons red currant jelly in a small microwave-safe bowl in a microwave oven at full power (100%) just until melted, about 15 seconds. Brush loin with melted jelly and continue roasting until a thermometer inserted in center (not in fruit) reaches 150 degrees, 10 to 15 minutes longer. Transfer pork to a board or platter and, keeping warm, let rest 15 to 20 minutes.
- Spoon fat from pan drippings and discard. Add vermouth and broth to pan, set over high heat, and stir, scraping up browned bits, until reduced to 1 cup, 6 to 10 minutes.
- In a small bowl, mix cornstarch and cream until smooth. Add cornstarch-cream mixture and remaining 1 tablespoon jelly to broth mixture and stir until jelly is melted and mixture is boiling, 3 to 4 minutes. Add salt and pepper to taste. Pour sauce into a bowl.
- Remove strings from pork roast and cut into 1/2-inch-thick slices. Serve with sauce. Add salt and pepper to taste.