Pork with Dried Fruits in Honey-Wine Glaze

In a pot, combine all the ingredients for the marinade: water, coarse salt, brown sugar, dried garlic, and dried ginger.

Bring the mixture to a boil and allow it to cool to room temperature completely.

Once cooled, immerse the pork loin into the marinade and refrigerate it for **12 hours**.

Meanwhile, place the dried fruits (apricots, prunes, and figs) into a bowl and pour boiling water over them.

Let them sit for **2 to 3 minutes** and then drain the water.

Gently pat the fruits dry with a paper towel for best results.

In a separate bowl, combine the red wine, honey, and vegetable oil to create the glaze.

Mix all the ingredients until the honey is fully dissolved.

After marinating, remove the pork from the fridge and pat it dry with a paper towel.

Using a sharp knife, make **five deep longitudinal cuts** in the meat and fill these slits with the prepared dried fruits.

Tightly tie the pork with kitchen twine and place it in a baking dish. Brush the meat generously with the glaze.

Preheat the oven to **170 degrees Celsius (340 degrees Fahrenheit)**.

Place the dish in the oven and bake for **1 hour**.

After an hour, increase the temperature to **180 degrees Celsius (360 degrees Fahrenheit)**, switch to convection mode, and bake for an additional **35 minutes**.

Every **30 minutes**, baste the meat with the glaze for enhanced flavor and moisture.

Once cooked, allow the pork to rest for **10 to 15 minutes** before slicing.

This step helps retain its juices, ensuring a tender and juicy serving for your guests.