Fruit-Stuffed Pork Loin
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| definitely a "company" dish. the mixed fruit filling compliments the pork |
| very well. |
| this is not nearly as complicated as the recipe would seem to indicate. |
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| 1 - 3 lb. | boneless pork loin roast |
| 1 - 14 oz. | can unsweetened apple sauce (divided) |
| 3 | garlic cloves (minced) |
| 1/2 tsp | salt |
| 2 Tbsp | brown sugar |
| 1/8 tsp | cinnamon |
| pinch | nutmeg |
| 2 cup | boiling water |
| 1 cup | mixed dried fruit (such as apples, apricots, prunes, cranberries) |
| 2 tsp | canola oil |
| 1 Tbsp | dried mixed herbs |
| | freshly ground pepper |
| 1/4 cup | white wine or apple juice |
| | sauce |
| 2 Tbsp | corn starch |
| 1/4 cup | sherry or 1/4 cup apple juice and 1 tbsp lemon juice |
| 1/2 tsp | cinnamon |
| pinch | of black pepper |
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| slice the loin horizontally from the side, not quite through. open flat |
| and pound with a mallet or rolling pin to an even thickness. combine 1/3 |
| cup applesauce with garlic and salt in small bowl. spread on cut side of |
| pork. reserve remaining of applesauce. combine sugar, cinnamon, nutmeg and |
| boiling water in a medium bowl. add dried fruit and soak 10 minutes. |
| drain, reserving liquid. pack fruit onto pork in an even layer, leaving |
| about 1" from edges on all sides uncovered. roll and tie with string or |
| secure with skewers. combine oil, herbs, pepper and 1 tbsp applesauce in |
| small bowl. coat pork and place on rack in small roaster. pour wine or |
| apple juice in bottom of roaster, cover and bake at 325 f for about 1 1/4 |
| hours (160 f on meat thermometer). remove from oven and tent with foil. |
| sauce: combine corn starch and reserved fruit liquid in small saucepan. |
| add remaining applesauce and sherry or juice mixture. heat and stir on |
| medium until thickened. place roast on serving platter and drizzle with |
| sauce. sprinkle with cinnamon and pepper. serves 8 |
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| (ID: 6926) Mirror: rec.food.recipes: Sat, Jul 17, 2004 |