Plum Stuffed Roasted Pork Loin

Prep Time : 30 Minutes

Cook Time :  1 Hour

Ingredients : 

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)

Directions :

• 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