Dried Fruit Stuffed Pork Loin
- 1/4 pound dried apricot halves
- 1/4 pound dried figs
- 1/3 cup golden raisins
- 1/2 cup apple juice
- 1 cup chicken broth, low sodium
- 4 fresh sage leaves
- 2 tablespoons butter
- 1 teaspoon ground ginger
- 2 garlic cloves
- 1 tablespoon lemon juice
- Salt and pepper, to taste
- 3 pounds pork loin, boneless
- Vegetable oil
- Fresh herbs, such as parsley, sage, rosemary and thyme
In a saucepan, combine apricots, figs and raisins over medium heat. Add apple juice and chicken broth. Add sage, butter, ginger, garlic, and lemon juice. Season with salt and pepper. Cook until the fruits are reconstituted and the liquid is reduced by half, about 25 minutes. Transfer the fruit mixture to a blender or food processor and puree until thick and smooth.
Carve a tunnel through the center of the loin with a sharpening steel or wooden dowel. Widen the tunnel using your fingers. Inject the sauce into the opening using a pastry bag fitted with a metal tip. The filling should go all the way through the loin. Rub the pork all over with oil, herbs, salt and pepper. Sear the pork on a hot grill on all sides then transfer to a large baking pan. Bake in a preheated 375 degrees F oven. Roast until a meat thermometer inserted into the center of the roast registers 160 degrees F, about 35 to 45 minutes. Transfer pork roast to a cutting board; let stand 10 minutes before carving into pinwheels. Serve with pan juices.
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