- 3 lb pork loin roast boneless (You can definitely use bone in roast as well.)
- 1 large red onion diced
- 2 fat cloves garlic smashed
- 1 head of garlic top cut off
- 3 oranges juiced
- 2 cups dried apricots
- 2 cups dried blonde figs
- 2 cups dates pitted
- 1 tbsp dry mustard
- 1 cup olive oil
- 1/2 cup honey
- 1–2 sprigs rosemary
- 1–2 sprigs sage
- 1–2 sprigs thyme
- kosher salt
- fresh ground pepper
- Preheat oven to 200F.
- In a big jug add the juice of the three oranges, the broth, honey, 1/2 cup of olive oil, the mustard, salt and pepper. Stir well.
- Season the pork loin with salt and pepper. Heat 2-3 tbs olive oil in an oven safe medium size pot. Brown the pork well all around. Remove from heat and set aside.
- Add the onion and sauté until transparent. Add the smashed garlic and sauté lightly everything together.
- Place the pork back in the pot. Add the dried fruit all around.
- Tie together the rosemary, thyme and sage sprigs with kitchen twine to make a herb bouquet.
- Add the herb bouquet and the head of garlic in the pot. Pour broth mix all over. Cover and slow roast in the oven for 1.5 hour. Halfway, carefully turn the pork upside down.
- When ready, transfer roast and fruit on a platter and pour the sauce all over them. You will probably have melted fruit amongst intact ones, for presentation purposes I always leave them in the pot.
- Serve with buttery mashed potatoes and a garlicky, savory green vegetable dish.