Plum Stuffed Roasted Pork Loin

Plum Stuffed Roasted Pork Loin

For Pork Loin Stuffing:

• Cooking spray or light vegetable oil


• 1 1/3 cups finely chopped red onion


• 1/2 cup finely chopped celery


• 2 garlic cloves, minced


• 1 cup finely chopped dried plums


• 1/3 cup finely chopped pecans


• 1 tablespoon grated orange rind


• 1/4 cup fresh orange juice (about 1 orange)


• 2 tablespoons minced fresh parsley


• 1 tablespoon chopped fresh thyme


• 1 tablespoon chopped fresh rosemary


• 1/2 teaspoon salt


• 1/4 teaspoon freshly ground black pepper

The Meat

• 1 pork loin, trimmed (about 1 kg)


• 1/4 teaspoon salt


• 1/4 teaspoon freshly ground black pepper

For the Sauce:

• 1 tablespoon all-purpose flour


• 1 and a 1/2 cups fat-free, chicken broth, divided


• 1/4 cup port


• 1 tablespoon Dijon mustard


• 1/4 teaspoon salt


• 1/8 teaspoon freshly ground black pepper


• Flat-leaf parsley (for garnish)

• Preheat oven to 425°.

To prepare stuffing

• Heat a large skillet coated with cooking spray over medium heat.


• Add onion, celery, and garlic; cook 7 minutes or until tender, stirring frequently.


• Remove from heat.


• Stir in dried plums and next 8 ingredients (dried plums through 1/4 teaspoon pepper); set aside.

• Slice pork loin, lengthwise, cutting to, but not through, other side.


• Open halves, laying pork flat.


• Place plastic wrap over spread pork loin; pound to 1/2-inch thickness using a meat mallet or rolling pin.


• Spread stuffing over pork, leaving a 1-inch border.


• Roll up tightly; secure at 1 1/2-inch intervals with twine.


• Rub pork loin with 1/4 teaspoon salt and 1/4 teaspoon pepper.


• Place pork on a rack in a broiler pan coated with cooking spray, or thin layer of oil.


• Bake at 425° for 40 minutes or until a meat thermometer inserted in center of pork loin registers 155°, turning the pork loin after 20 minutes.


• Place stuffed pork loin on a cutting board and let stand 10 minutes,before cutting into thin slices.

To prepare sauce

• Whisk together the flour and 1/4 cup broth.


• Place roasting pan over medium heat.


• Add port, stirring to loosen browned bits.


• Whisk in flour mixture, mustard, and 1 1/4 cups broth.


• Cook 2 minutes or until slightly thick, stirring frequently with a whisk.


• Stir in 1/4 teaspoon salt and 1/8 teaspoon pepper.


• Serve with pork. Garnish with parsley