Pork Loin with Dried-Plum Stuffing |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Stuff pork up to a day ahead. Two tablespoons dried plums in each serving provide 1.5 grams fiber. A mixture of dried plums and apricots works well, too. Ingredients:
cooking spray |
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 |
1 (2-pound) pork loin, trimmed |
1/4 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
1 tablespoon all-purpose flour |
1 1/2 cups fat-free, less-sodium 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 (optional) |
Directions:
1. Preheat oven to 425°.
2. 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.
3. Slice pork lengthwise, cutting to, but not through, other side. Open halves, laying pork flat. Place plastic wrap over pork; pound to 1/2-inch thickness using a meat mallet or rolling pin.
4. Spread stuffing over pork, leaving a 1-inch border. Roll up tightly; secure at 1 1/2-inch intervals with twine. Rub pork with 1/4 teaspoon salt and 1/4 teaspoon pepper. Place pork on a rack in a broiler pan coated with cooking spray. Bake at 425° for 40 minutes or until a meat thermometer inserted in center of pork registers 155°, turning the pork after 20 minutes. Place pork on a cutting board; let stand 10 minutes. Cut into thin slices.
5. 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, if desired.
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