Dried Fruit Stuffed Pork Loin
Serves: 6
Darlene Legros
1 January 1970
Based on User reviews:
47
Spice
52
Sweetness
43
Sourness
44
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
450 g
Apricot Halves (dried)450 g
Dried Fig1 cup
Golden Raisins1 cup
Apple Juice2 tbsps
Butter1 tsp
Ground Ginger1 tbsp
Lemon Juice1
Salt1360 g
Pork Loin (boneless)Directions:
1
In a saucepan, combine apricots, figs and raisins over medium heat
2
Add apple juice and chicken broth
3
Add sage, butter, ginger, garlic, and lemon juice
4
Season with salt and pepper
5
Cook until the fruits are reconstituted and the liquid is reduced by half, about 25 minutes
6
Transfer the fruit mixture to a blender or food processor and puree until thick and smooth
7
Carve a tunnel through the center of the loin with a sharpening steel or wooden dowel
8
Widen the tunnel using your fingers
9
Inject the sauce into the opening using a pastry bag fitted with a metal tip
10
The filling should go all the way through the loin
11
Rub the pork all over with oil, herbs, salt and pepper
12
Sear the pork on a hot grill on all sides then transfer to a large baking pan
13
Bake in a preheated 375 degrees F oven
14
Roast until a meat thermometer inserted into the center of the roast registers 160 degrees F, about 35 to 45 minutes
15
Transfer pork roast to a cutting board; let stand 10 minutes before carving into pinwheels
16
Serve with pan juices