FRUIT-STUFFED PORK LOIN
Pork is an excellent choice for a holiday family dinner. Stuffed with orange- and ginger-accented dried fruit, the glazed roast slices beautifully and appeals to all ages.
Provided by cpchef
Categories Meat and Poultry Recipes Pork
Time 2h
Yield 8
Number Of Ingredients 16
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Mix prunes, apricots, ginger, orange zest, 1/2 teaspoon cumin, and cinnamon in a bowl; season with salt and black pepper.
- Open pork roast and spoon stuffing down the center; fold meat over stuffing and tie securely in several places with kitchen twine. Set roast onto a rack in a roasting pan.
- Combine brown sugar, flour, cider vinegar, 1 teaspoon cumin, and mustard powder into a paste; spread brown sugar mixture over the roast.
- Bake in the preheated oven until a meat thermometer inserted into center of stuffing reads 160 degrees F (70 degrees C), about 1 1/2 hours. Transfer roast to a serving platter and tent with aluminum foil while you make gravy.
- Skim fat from roasting pan and transfer defatted drippings into a small saucepan. Pour 1/2 cup water into roasting pan and scrape up and dissolve any browned bits of food into water; pour into saucepan with pan juices. Bring pan juices to a boil over medium heat. Dissolve cornstarch in 1 tablespoon water in a small bowl and whisk cornstarch mixture into pan juices, stirring constantly until thickened, about 1 minute. Strain gravy into a gravy boat. Serve gravy with roast.
Nutrition Facts : Calories 435.4 calories, Carbohydrate 25.7 g, Cholesterol 110.2 mg, Fat 20.1 g, Fiber 2.2 g, Protein 37.5 g, SaturatedFat 7.2 g, Sodium 84.5 mg, Sugar 20.1 g
PORK LOIN STUFFED WITH DRIED FRUIT
Provided by Food Network Kitchen
Categories main-dish
Time 3h10m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F. Combine the raisins, prunes and apricots in a small bowl; pour in the brandy. Cover with plastic wrap and microwave until hot, about 2 minutes. Set aside until the dried fruit is plump, at least 10 minutes.
- Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the shallot and apple and cook until softened, 3 to 4 minutes. Add the garlic, parsley, sage, 1 teaspoon rosemary, 1/2 teaspoon salt and a few grinds of pepper. Cook until the garlic is softened, about 1 minute. Add the dried fruit?brandy mixture and cook until the skillet is dry, 1 to 2 minutes. Add the chicken broth and simmer until the mixture is very soft and the skillet is almost dry, about 5 minutes. Let cool completely.
- Push the handle of a wooden spoon into the center of one end of the pork roast; work the handle through the length of the roast to create a tunnel, widening the tunnel with your fingers or a small paring knife until about 1 1/2 inches wide.
- Stuff the dried fruit mixture into the tunnel, firmly pressing to make sure it?s packed into the pork roast. Rub the outside of the pork roast with the remaining 1 tablespoon olive oil and sprinkle with the remaining 1 tablespoon rosemary, 1 teaspoon salt and 1/2 teaspoon pepper. If the pork has a skinny flap that runs along one side, tuck it under and tie kitchen twine around the pork in a few spots.
- Set a rack in a large roasting pan. Place the pork on the rack and roast until golden brown and a thermometer inserted into the center registers 140 degrees F, 1 hour 15 minutes to 1 1/2 hours. Let the pork rest at least 20 minutes before slicing.
STUFFED PORK ROAST
Steps:
- Preheat oven to 400 degrees F.
- Brown sausage in a saute pan. Add apples and shallots and cook 3 minutes. Transfer to a mixing bowl, add walnuts and parsley, and season, to taste, with salt and pepper. Let cool before stuffing.
- Split the pork roast horizontally, forming a pocket; do not cut all the way through. Season roast inside and out with salt and pepper. Pack stuffing in the center and tie roast with enough butcher's twine to hold it together.
- Heat oil in a large saute pan. Add roast and sear on all sides until well-browned. Transfer to a rack set in a roasting pan and roast until a thermometer inserted in the center registers 145 to 150 degrees F, about 1 hour to 1 hour and 15 minutes.
- Remove roast to a carving board, cover loosely with foil, and let rest 10 minutes before slicing. Slice roast into 12 pieces. Serve 2 slices per serving, garnished with parsley.
DRIED FRUIT STUFFED PORK LOIN
Provided by Tyler Florence
Categories main-dish
Time 1h20m
Yield 8 servings
Number Of Ingredients 14
Steps:
- 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.
FRUITED PORK ROAST, SCANDINAVIAN STYLE
Make and share this Fruited Pork Roast, Scandinavian Style recipe from Food.com.
Provided by lazyme
Categories High Protein
Time 2h20m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Remove string from roast.
- Using a sharp knife, cut a pocket in the pork by making a deep slit in the loin, going to 1/2 inch of the 2 ends and 1 inch of the other side.
- Meanwhile, combine prunes, beer, and ginger in a saucepan, heat to boiling.
- Remove from heat, let stand 5 minute.
- Mix apple with lemon to prevent darkening.
- Drain prunes, reserving liquid; pat dry with paper towels.
- Combine prunes and apple.
- Pack fruit into pocket in pork.
- Tie roast with string at 1 - inch intervals.
- Place meat on rack in roasting pan.
- Roast meat at 350 degrees F for 2 - 2 1/2 hours, allowing 40 to 45 minutes per pound.
- Baste occasionally with liquid drained from prunes.
- Transfer meat to platter.
- Skim fat from cooking liquid.
- Deglaze roasting pan with a little water, add to cooking liquid.
- Add salt and enough additional water to measure two cups.
- Make a paste of flour and water, combine with cooking liquid and cook, stirring constantly until thickened.
- Serve in a sauce boat with sliced roast.
Nutrition Facts : Calories 418.9, Fat 16.5, SaturatedFat 6, Cholesterol 137.9, Sodium 246.3, Carbohydrate 12.4, Fiber 1.1, Sugar 5, Protein 49.6
FRUIT-STUFFED LOIN OF PORK
Provided by Emily Weinstein
Categories dinner, lunch, main course
Time 2h
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Using the long handle of a wooden spoon, push the dried fruit into the pocket in the roast, alternating the fruits.
- Cut the garlic into thin slivers. Make deep slits in the roast with tip of a knife and push the garlic into the slits.
- Tie the roast with twine and rub surface with salt and pepper.
- Set the roast in a shallow baking pan and smear the butter over the roast. Sprinkle with thyme.
- Stir Madeira and molasses together in a small bowl and pour over roast. Set the pan on the middle rack of the oven and bake approximately 1 1/2 hours, basting often (approximately 20 minutes per pound).
- When done, let stand, loosely covered with foil about 15 minutes. Cut thin slices and spoon pan juices over them.
Nutrition Facts : @context http, Calories 482, UnsaturatedFat 7 grams, Carbohydrate 22 grams, Fat 24 grams, Fiber 2 grams, Protein 40 grams, SaturatedFat 9 grams, Sodium 580 milligrams, Sugar 15 grams, TransFat 0 grams
FRUITY PORK ROAST
I like using the slow cooker for our meals because it gives me time for other preparations, frees the oven, and it usually doesn't matter if you serve it later than planned. The fruit in this recipe, which I adapted, gives the pork a special flavor. -Mary Jeppesen-Davis, St. Cloud, Minnesota
Provided by Taste of Home
Categories Dinner
Time 5h25m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, combine the first 7 ingredients; set aside. Cut roast in half; sprinkle with salt, pepper and ginger. , Transfer to a 5-qt. slow cooker. Pour fruit mixture over roast. Place apple and parsley around roast. Cover and cook on low until meat is tender, 5-6 hours. , Transfer meat to a serving platter. Let stand for 10-15 minutes before slicing.
Nutrition Facts : Calories 272 calories, Fat 8g fat (3g saturated fat), Cholesterol 85mg cholesterol, Sodium 200mg sodium, Carbohydrate 15g carbohydrate (12g sugars, Fiber 1g fiber), Protein 33g protein. Diabetic Exchanges
DANISH STUFFED PORK TENDERLOIN
Beautiful dish. Savory and tender. Good recipe for a Sunday Dinner. Adapted from Scandinavian website.
Provided by tornadoes three
Categories Pork
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Split tenderloins the long way, cutting 2/3 of way through.
- Open flat and pound to an even thickness.
- Place apples on meat and sprinkle with salt and pepper.
- Lay 6 prunes across the short end of each tenderloin and roll like a jelly roll.
- Tie securely, then brown on all sides in butter.
- Add bouillon and heavy cream.
- Cover and bake at 375*F for 1 hour.
- Add water if necessary.
- Remove meat to a hot platter, skim fat from sauce, skim the pan so that none of the delicious brownings will be lost.
- Whirl smooth in blender or press through a fine sieve.
- Reheat and pour over meat.
FRUIT-STUFFED PORK ROAST
"This moist flavorful roast, with its fruit filling and tangy glaze, has become a tradition at our family events," reports Theresa McIlveen of Turner Valley, Alberta. "It's not tricky to prepare and is so impressive on the table."
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 12-14 servings.
Number Of Ingredients 14
Steps:
- In a bowl, combine the plums, apricots, ginger, 3/4 teaspoon cumin, orange zest, cinnamon, salt and pepper; set aside. Untie roast and separate pieces. Spoon fruit mixture onto one piece. Top with the second piece; retie with kitchen string. Place on a rack in a shallow roasting pan., Combine the brown sugar, flour, cornstarch, mustard, vinegar and remaining cumin until smooth; rub over roast. Bake, uncovered, at 350° for 1 to 1-1/4 hours or until a thermometer in the pork reads 145°. Let stand for 10 minutes before slicing.
Nutrition Facts : Calories 182 calories, Fat 5g fat (2g saturated fat), Cholesterol 48mg cholesterol, Sodium 77mg sodium, Carbohydrate 16g carbohydrate (11g sugars, Fiber 1g fiber), Protein 19g protein.
FRUIT STUFFED PORK ROAST
this is a delicious pork roast cooked in a slow cooker, with wonderful fruit flavors, and excellent seasonings.
Provided by weekend cooker
Categories Pork
Time 3h20m
Yield 1 pork roast, 8-12 serving(s)
Number Of Ingredients 9
Steps:
- Place pork on cutting board, and cut horizontally through center of pork almost to the opposite side. Open pork like a book.
- Layer dried fruits and onion flakes in opening, and bring halves of pork together and tie at 1 inch intervalswith kitchen twine.
- In a small bowl, combine salt, thyme, cinnamon, and black pepper and rub into roast.
- Place roast in skillet with oil and brown roast on all sides.
- Place roast in slow cooker sprayed with cooking spray and pour apple cider in bottom of cooker.
- Cover and cook on low for 3-4 hours . Partially cool before slicing.
Nutrition Facts : Calories 361.9, Fat 17.7, SaturatedFat 3.2, Cholesterol 108.9, Sodium 376.4, Carbohydrate 13, Fiber 1.7, Sugar 0.2, Protein 36.9
FRUIT-STUFFED PORK ROAST
Treat your family to a hearty dinner with this pork roast that's stuffed with dried fruits.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 2h50m
Yield 8
Number Of Ingredients 10
Steps:
- Heat oven to 350°. Place pork, fat side up, on cutting board. Cut horizontally through center of pork almost to opposite side. Open pork like a book. Layer dried fruits and onion in opening. Bring halves of pork together; tie at 1-inch intervals with kitchen twine. Turn pork so fat is on bottom. Mix salt, thyme, cinnamon and pepper in small bowl; rub into pork.
- Heat oil in roaster over medium-high heat. Cook pork in oil until brown on all sides. Add 2 tablespoons of the apple cider. Cook pork, turning frequently, until cider caramelizes and surface of pork turns dark brown. Repeat browning with additional 2 tablespoons cider. Add remaining cider. Insert meat thermometer so tip is in thickest part of pork.
- Cover and bake 1 hour 30 minutes to 2 hours or until pork is no longer pink in center and thermometer reads 155°. Remove pork from pan, cover with aluminum foil and let stand about 15 minutes until temperature rises to 160°. Serve pork with Apple Cider Gravy.
Nutrition Facts : Calories 390, Carbohydrate 19 g, Cholesterol 110 mg, Fiber 2 g, Protein 40 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 620 mg
FRUIT STUFFED PORK ROAST
Make and share this Fruit Stuffed Pork Roast recipe from Food.com.
Provided by DotM7037
Categories Pork
Time 2h20m
Yield 12 slices, 12 serving(s)
Number Of Ingredients 15
Steps:
- In a bowl combine the prunes, apricots, ginger,cumin,orange peel,cinnamon, salt and pepper; set aside. Untie roast and separate pieces spoon fruit mixture on to 1 piece top with the second piece, retie with kitchen string. Place on a rack in a shallow roasting pan. combine the brown sugar, flour cornstarch, mustard, cumin and vinegar till smooth. and rub over meat . Bake at 350 uncovered for 2 hours or or till a meat thermometer reads at least 160 Let stand 10 minutes before slicing.
Nutrition Facts : Calories 245.3, Fat 9.6, SaturatedFat 1.8, Cholesterol 72.6, Sodium 104.5, Carbohydrate 14.5, Fiber 1.2, Sugar 11.2, Protein 24.8
DANISH FRUIT STUFFED PORK ROAST
This apple and prune stuffed roast is traditionally served at Christmas in Danish families. It makes a wonderful company dish any time of the year though. For an extra special touch, try making the stuffing with raisin bread.
Provided by MarieRynr
Categories Pork
Time 2h20m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 325*F.
- Place the roast rib side down. Cut pockets in the roast, cutting from the meaty side. Sprinkle the roast with the salt and pepper.
- to prepare the stuffing, in a small saucepan, combine the prunes and the water. Bring to a boil. Lower the heat and simmer, covered, for 1o minutes or until prunes are tender. Drain and coarsely chop. Set aside.
- In the same saucepan, melt the butter over moderate heat. Add onion and cook for 3 minutes or until tender. Remove from heat. Stir in the brown sugar, lemon rind, cinnamon and cardamom.
- Place the bread cubes in a large bowl. Stir in the onion mixture, prunes and apple. Drizzle with the apple juice, tossing until moistened. Spoon about 3 TBS into eacb pocket of the roast. Spoon the remaining stuffing into a buttered casserole; cover and refrigerate.
- Place the roast, rib side down, in a roasting pan. Roast for 1 3/4 to 2 1/4 hours or until a thermometer inserted in the center of roast registers 155*F. (Cover the roast loosely with foil after 1 hour, so the stuffing doesn't overly brown).
- Bake the covered casserole of stuffing along side of the roast during the last 30 to 40 minutes of roasting.
- Let the roast stand for 15 minutes befroe carving, serving the stuffing in the casserole with the roast.
Nutrition Facts : Calories 651, Fat 34.1, SaturatedFat 12.9, Cholesterol 163.4, Sodium 348.7, Carbohydrate 36.8, Fiber 3, Sugar 17.4, Protein 48.3
More about "danish fruit stuffed pork roast food"
FRUIT-STUFFED PORK ROAST WITH APPLES - BETTER HOMES
From bhg.com
5/5 (1)Total Time 2 hrs 40 minsServings 10Calories 318 per serving
- For stuffing: In a small saucepan combine dried fruit, apple juice, and 1/4 cup vinegar. Bring to boiling over medium-high. Boil gently, uncovered, 2 minutes. Remove from heat. Let stand 30 minutes. Stir in chopped onion, chopped thyme, and the salt and black pepper.
- Preheat oven to 425°F. To butterfly pork loin: Place roast, fat side down, on a large cutting board. Using a long, sharp knife (like a boning or carving knife), cut lengthwise down the center of the meat, leaving 1/2 inch uncut along bottom to keep the sides together. Place knife at the base of the V with blade perpendicular to the first cut. Using shallow slices and the cutting board as a guide, cut through the left side, maintaining a 1/2- to 3/4-inch thickness and unrolling it as you go. Repeat on the other half, making shallow slices and unrolling until you have a flat surface and a relatively even thickness across the entire piece of meat. If some areas are thicker than others, lay a piece of plastic wrap on top and pound the thick spots using the flat side of a meat mallet.
- Season meat lightly with additional salt and pepper. Spoon stuffing onto meat. Starting from a short side, roll up into a spiral. Tie securely with 100% cotton kitchen string.
- Place onion wedges in a shallow roasting pan. Drizzle with 1 tablespoon melted butter and the olive oil; toss to coat. Arrange onion wedges in an even layer. Place meat on top. Season roast with additional salt and pepper.
DANISH ROAST PORK WITH CRACKLING (FLæSKESTEG) - NORDIC …
From nordicfoodliving.com
4.6/5 (11)Category DinnerCuisine DanishTotal Time 1 hr 45 mins
- Use a sharp knife to cut long deep grooves in the rind of the pork roast. The grooves should be about 5 mm (1/5 inch) apart. Make sure to make deep grooves in the rind but do not cut into the actually meat.
- Rub the entire roast thoroughly with coarse salt. Especially, make sure that you get lots of salt in the grooves.
- Place the roast on a rack with a roasting pan underneath. In the roasting pan; add 1/2 liter (2 cups) of water and some sliced carrots and onions. This water with the vegetables can later be used to make a nice gravy. Make sure that the roast is lying in a horizontal position. You can use a ball of aluminium foil under the roast to level it. If you do not do this you risk that the rind gets an uneven color or get burned.
FLæSKESTEG - DANISH ROAST PORK RECIPE BY HONEST …
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