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
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
BOURBON AND DRIED PLUM STUFFED PORK LOIN
This is a technique I learned years ago from Chef John Fleer at a Great Chefs of the South event in Beaufort, South Carolina. He mesmerized the entire crowd with this demonstration, including us fellow chefs standing in the back. He used a different stuffing in his, but I love the way the bourbon and dried plums complement the pork. I will never forget how he convinced all of us that it was okay to roast the pork with plastic wrap still inside -- until his big reveal for extracting the wrap and leaving the stuffing magically inside!
Provided by James Briscione
Categories main-dish
Time 1h55m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- For the filling: Combine the bourbon and dried plums in a small bowl and set aside.
- Melt 1 tablespoon butter in a large saute pan. Add the onions and some salt and pepper to taste; cook, stirring, over medium heat until very tender but not browned, about 8 minutes. Stir in the garlic powder, rosemary and cumin and cook 30 seconds more.
- Remove the pan from the heat and add the dried plums and bourbon. Carefully return the pan to the heat and cook until reduced by half. Stir in the remaining tablespoon butter. Remove the pan from the heat and add the breadcrumbs. Stir well to incorporate, then set aside to cool to room temperature.
- For the pork loin: Preheat the oven to 425 degrees F. Combine the olive oil, garlic powder, rosemary, 1 teaspoon salt and 1/2 teaspoon pepper in a small bowl and mix well to combine. Rub the mixture all over the pork loin and place on a cutting board with the fat side facing up. Starting on one side of the loin, insert a paring knife or thin fillet knife through the cut side of the loin toward the center of the meat, keeping both your knife and the meat centered. (You are trying to create a hole through the center of the loin while keeping the entire roast intact, like a tunnel.) If your knife is not long enough to reach all the way through the loin, make the same cut from the opposite end of the loin to connect the two cuts.
- Lay a sheet of plastic wrap out on the cutting board. Arrange the stuffing in the center of the plastic wrap. Shape the stuffing so that it lays in a narrow rectangle, the same length as the pork loin. Tightly wrap the stuffing in the plastic wrap, maintaining the shape. Twist the ends of the plastic wrap to tighten the shape and tie a knot at each end as close to the stuffing as possible.
- Insert a metal skewer with a looped end through the hole in the pork loin. Tie one end of the plastic wrap around the loop and use it to pull the stuffing into the center of the pork loin.
- When the stuffing is centered, cut the knot off one end of the plastic wrap. Pull the plastic wrap from the other end while squeezing to extract the stuffing. As you pinch and pull, the plastic wrap should come out, leaving the stuffing behind inside the pork loin.
- Line a baking sheet with foil and place the pork loin fat-side down on top. Roast the pork loin, 25 minutes. Flip the pork loin so that the fat side is now facing up. Cook until a thermometer inserted into the center of the pork loin registers 140 degrees F, about 20 minutes more. Transfer the pork loin to a rack to rest. (The internal temperature should reach a minimum of 145 degrees F as it rests.)
- Slice into 1/2-inch thick and drizzle with good-quality olive oil before serving.
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.
BACON-WRAPPED ROAST PORK LOIN STUFFED WITH DRIED FRUIT
This impressive dish sounds far more complicated than it is. The oven does most of the work. Don't forget the sauce: the tang of the Dijon cream sauce is a welcome counter to the sweetness of the brandied fruit. Add a green salad (maybe some red potatoes?) and you have the perfect Sunday supper.
Provided by Molly O'Neill
Categories dinner, project, main course
Time 2h20m
Yield 6 servings
Number Of Ingredients 11
Steps:
- In a small saucepan, warm, but do not boil, the brandy. Place the fruit in a small bowl, cover with the brandy and soak for 20 minutes. Drain, reserving the brandy, and coarsely chop the fruit. Return the fruit to the bowl and toss with 1 teaspoon of the sage and 1/2 teaspoon of the thyme and season it lightly with salt and pepper.
- Preheat the oven to 450 degrees. Place the pork on a work surface. Using a long, round metal or wooden skewer about 3/4-inch thick, pierce a channel through the center of the loin. Stuff the fruit into the channel, using the skewer to pack it in. Season the loin lightly with salt and pepper and drape the bacon slices over it.
- Use butcher's twine to tie the roast. Place the roast in a roasting pan fitted with a rack and roast for 15 minutes. Lower the heat to 350 degrees and continue to roast until the pork is cooked but, when poked with a knife, the juices at the center still run slightly pink, about 1 hour more. Transfer the roast to a serving platter and allow to rest, covered, for 15 minutes.
- Meanwhile, remove the rack and place the roasting pan on top of the stove over medium heat. Add the shallots to the pan juices and cook, stirring, until they are softened, about 3 minutes. Add the reserved brandy and the wine and simmer until reduced by half. Whisk in the cream and mustard and continue to simmer until slightly thickened.
- To serve, remove the twine from the roast, slice and serve with the cream sauce.
Nutrition Facts : @context http, Calories 300, UnsaturatedFat 9 grams, Carbohydrate 8 grams, Fat 20 grams, Fiber 1 gram, Protein 8 grams, SaturatedFat 10 grams, Sodium 370 milligrams, Sugar 3 grams, TransFat 0 grams
ROAST PORK TENDERLOIN WITH FRESH AND DRIED FRUIT
Provided by Gemma Sanita Sciabica
Categories Fruit Pork Roast Quick & Easy Dried Fruit Anniversary Family Reunion Potluck Bon Appétit California
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F. Sprinkle pork with 2 teaspoons rosemary, salt, and pepper. Heat oil in heavy large ovenproof skillet over medium-high heat. Add pork (cut to fit, if necessary) and sauté until brown, turning occasionally, about 10 minutes. Using tongs, transfer pork to plate. Add shallots to skillet and sauté until brown, about 4 minutes. Add apples, kumquats, and cranberries; stir until fruit mixture is heated through, about 1 minute. Add broth, wine, and remaining 1/2 teaspoon rosemary. Boil 1 minute. Return pork and any juices to skillet, turning to coat with sauce.
- Place skillet in oven and roast pork until thermometer inserted into center registers 145°F to 150°F, about 25 minutes. Transfer pork to platter; let stand 10 minutes. If thicker sauce is desired, boil juices in skillet until reduced enough to coat spoon. Season sauce to taste with salt and pepper. Slice pork crosswise and spoon sauce over.
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 TENDERLOIN
Make and share this Fruit-Stuffed Pork Tenderloin recipe from Food.com.
Provided by Shahana
Categories Pork
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400°F.
- Place dried fruit mix in bowl and add boiling water.
- Set aside to rehydrate.
- Trim all fat and silverskin from tenderloin.
- Slit tenderloin lengthwise (not quite all the way through) making a pocket for the stuffing.
- Sprinkle the inside with salt and pepper.
- Drain the fruit mix.
- Peel and core the apple and mix with fruit and place in meat pocket.
- Tie the meat with cord at 1-1 1/2 inch intervals.
- Place meat in 13x9x2 ungreased pan and roast uncovered for 20 minutes.
- Lower heat to 350F and roast for 20 minutes longer.
- Remove from oven and let stand for 20 minutes.
- Cut into 1/2 - 1 inch slices and serve.
Nutrition Facts : Calories 260.6, Fat 6.4, SaturatedFat 2.1, Cholesterol 74.8, Sodium 102.6, Carbohydrate 28.1, Fiber 3.6, Sugar 2.8, Protein 24.3
FRUIT AND WALNUT-STUFFED PORK LOIN
This is from Cooking Light. Posting for safe keeping. We have not made it yet. Times given are approximate
Provided by wicked cook 46
Categories Pork
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 400°.
- 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.
- Combine 3/4 teaspoon salt, French bread, and next 3 ingredients (through garlic) in a food processor; process until fine crumbs form.
- 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.
Nutrition Facts : Calories 415.5, Fat 23.7, SaturatedFat 7.3, Cholesterol 85, Sodium 564, Carbohydrate 16.3, Fiber 1.7, Sugar 4.6, Protein 30.9
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- In a small bowl, mix the dried fruit with the wine. Melt the butter in a large ovenproof skillet. Add the apple and cook over moderate heat for 3 minutes.
- Drain the dried fruit, reserving the wine. Stir the dried fruit into the apple and onion in the skillet and season with salt and pepper. Transfer to a plate to cool.
- Preheat the oven to 425°. Insert a sharpening steel or the handle of a wooden spoon into the thick end of the tenderloin. Carefully push the steel through the tenderloin and roll the meat to widen the hole slightly.
- Heat the oil in the skillet. Season the meat with salt and pepper and brown it in the skillet over high heat, turning, for about 6 minutes. Transfer the skillet to the oven and roast the meat for 10 minutes.
- Add the reserved wine to the skillet and cook over high heat, scraping up any browned bits, until syrupy, about 2 minutes. Add the stock and cook until reduced by half, about 5 minutes.
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