Plum Stuffed Roasted Pork Loin

Plum-Stuffed-Roasted-Pork-Loin

Plum-Stuffed-Roasted-Pork-Loin

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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