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1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 cup dried apricot halves
4 pounds pork roast
3/4 teaspoon salt
1/4 teaspoon pepper
1 1/4 cups apple juice
1 tablespoon cornstarch
1 tablespoon cold water


1. Sprinkle cinnamon and cloves over apricots; toss to coat.

2. Stuff fruit lengthwise between the 2 pieces of pork roast in ribbon about 2 inches wide (work from both ends of roast). Sprinkle with salt and pepper.

3. Heat oven to 325° F. Place pork, fat side up, on rack in shallow roasting pan. Insert meat thermometer so tip is in center of thickest part of pork and does not rest in fat or fruit mixture. Roast uncovered until thermometer registers 170° F, about 3 hours.

4. After 1-1/2 hours, brush occasionally with 1/4 cup of the apple cider.

5. Remove pork and rack from pan; keep pork warm. Pour remaining cider into roasting pan; stir to loosen brown particles. Mix cornstarch and water; stir into cider mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute. Serve with pork.