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Recipe: Fruit Stuffed Pork Loin
Similar Categories: Fruit, Stuffed, Pork, Loin
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 cups 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 & 1 tbsp lemon juice
1/2 tsp cinnamon
pinch of black pepper
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
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 cups 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 & 1 tbsp lemon juice
1/2 tsp cinnamon
pinch of black pepper
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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