Fruit and Walnut-Stuffed Pork Loin |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Dried fruits are rehydrated in a blend of orange-flavored liqueur and red wine. Use a combination of orange juice and chicken broth for a nonalcoholic alternative. The pork loin is coated in a breadcrumb mixture to form a crisp crust. Ingredients:
1/2 cup dry red wine |
1/4 cup dried sour cherries |
1/4 cup chopped dried apricots |
1/4 cup chopped dried plums |
2 tablespoons triple sec (orange-flavored liqueur) |
1/3 cup finely chopped walnuts |
2 tablespoons chopped shallots |
1 1/4 teaspoons salt, divided |
1/2 teaspoon grated lemon rind |
2 (1-ounce) slices french bread |
1 teaspoon chopped fresh thyme |
1/4 teaspoon freshly ground black pepper |
2 garlic cloves, minced |
1 (2 1/2-pound) boneless center-cut pork loin roast, trimmed |
2 tablespoons dijon mustard |
cooking spray |
parsley sprigs (optional) |
Directions:
1. Preheat oven to 400°.
2. Combine first 5 ingredients in a medium microwave-safe bowl; microwave at HIGH 2 minutes. Let stand 10 minutes or until fruit is plump. Drain mixture through a sieve, reserving fruit mixture. Combine fruit mixture, walnuts, shallots, 1/4 teaspoon salt, and rind.
3. Combine 3/4 teaspoon salt, French bread, and next 3 ingredients (through garlic) in a food processor; process until fine crumbs form.
4. Cut pork in half lengthwise, cutting to, but not through, other side; open halves, laying the pork flat. Starting from center, cut each half lengthwise, cutting to, but not through, other side; open halves, laying pork flat. Cover with plastic wrap; pound to an even thickness. Discard plastic wrap. Spread fruit mixture over pork, leaving a 1/2-inch border. Roll up pork, jelly-roll fashion, starting with one long side. Secure with wooden picks. Sprinkle outside of pork evenly with remaining 1/4 teaspoon salt; brush evenly with mustard. Sprinkle breadcrumb mixture over pork; press gently to adhere. Place pork on a broiler pan coated with cooking spray. Bake at 400° for 55 minutes or until a meat thermometer inserted in the thickest part registers 155°. Let pork stand 10 minutes. Remove wooden picks. Cut into 16 (1/2-inch-thick) slices. Garnish with parsley sprigs, if desired.
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