Pork Roast with Marsala-Fruit Stuffing |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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Marsala is a rich, sweet wine from Sicily. If it's not available, use port or sherry instead. Ingredients:
1 (2 1/2-pound) boned pork loin roast |
1 cup sweet marsala |
1/2 cup chopped dried apricots |
1/2 cup chopped pitted prunes |
1 tablespoon stick margarine or butter |
1/4 cup chopped onion |
1/4 cup chopped celery |
2 garlic cloves, chopped |
1/2 cup dry breadcrumbs |
1/4 teaspoon salt |
1/4 teaspoon dried marjoram |
1/4 teaspoon dried thyme |
1/4 teaspoon dried rubbed sage |
1/4 teaspoon black pepper |
1/4 cup packed brown sugar |
2 tablespoons sweet marsala |
1/4 teaspoon ground allspice |
cooking spray |
Directions:
1. Preheat oven to 400°.
2. Trim fat from roast; set aside.
3. To prepare fruit stuffing, combine 1 cup Marsala, apricots, and prunes in a saucepan; bring to a boil. Reduce heat to medium; cook 5 minutes. Melt margarine in a nonstick skillet over medium-high heat. Add onion, celery, and garlic; saute 2 minutes. Remove from heat; stir in apricot mixture, breadcrumbs, and next 5 ingredients (breadcrumbs through pepper). Cut a 1 1/2-inch-wide horizontal slit into the short end of roast; cut through to the other end of roast to form a deep pocket using a long thin knife. Spoon fruit stuffing into pocket; pack using the handle of a wooden spoon.
4. To prepare spice rub, combine sugar, 2 tablespoons Marsala, and allspice. Score a diamond pattern on top of roast using a sharp knife; spread spice rub over top. Place roast, rub side up, on a broiler pan coated with cooking spray. Insert meat thermometer into meaty part of roast. Bake at 400° for 1 hour and 15 minutes or until thermometer registers 160° (slightly pink). Cover and let stand 10 minutes before slicing.
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