Bueche's Food World Recipes
https://3264.sn-platform.com/Recipes/Detail/2555/
Fruit-Stuffed Pork Loin
Yield: Makes 12 servings
Ingredients
| 1 | boneless pork loin, about 3 lbs., butterflied | ||
|
|
|||
| salt | |||
|
|
|||
| pepper | |||
|
|
|||
| 1/2 | teaspoon | cinnamon | |
|
|
|||
| 1/2 | teaspoon | thyme | |
|
|
|||
| 2 | scallions, chopped | ||
|
|
|||
| 3/4 | cup | fresh bread crumbs | |
|
|
|||
| 1/2 | cup | dried cranberries | |
|
|
|||
| 1/2 | cup | dried apricots | |
|
|
|||
| 1/2 | cup | golden raisins | |
|
|
|||
| 3/4 | cup | port wine, divided | |
|
|
|||
| 1 | cup | apple juice | |
|
|
|||
| 1/2 | cup | apricot preserves | |
|
|
|||
Directions:
Heat oven to 350 F.
Open pork flat on work surface. Season with salt and pepper; rub cinnamon and thyme into pork.
Combine scallions, bread crumbs, fruit and 1/4 cup wine. Spread over pork. Roll and tie to secure. Place on rack and set in roasting pan; add juice to pan. Roast 35 minutes. Bring preserves, pan juices and remaining wine to a boil; pour over pork; roast 15 minutes longer.
Please note that some ingredients and brands may not be available in every store.
Bueche's Food World Recipes
https://3264.sn-platform.com/Recipes/Detail/2555/
Be the first to comment on this recipe!
Add a Comment Login