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
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