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
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.
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
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-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
"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 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
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.
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PORK LOIN STUFFED WITH PESTO AND PROSCIUTTO - FOOD & WINE
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- Combine basil, tarragon, dill, chives, scallions, thyme, horseradish, garlic, and lemon zest in a blender or food processor. With processor running, drizzle in oil through food chute. Process until mostly smooth.
- Preheat oven to 350°F. Place the loin on a cutting board with the fat cap on the board and the small end facing you. With a very sharp knife, cut the loin lengthwise to within 1/2 inch of bottom of pork, cutting to, but not through, the other side. Open the cut pork like a book. Repeat process with each half, being careful to cut to within 1/2 inch of the bottom of the pork but not through. Top butterflied pork with plastic wrap; gently pound with a meat mallet or rolling pin to an even 1/2-inch thickness.
SPICY FRUIT-STUFFED PORK LOIN & ROASTED PEARS & ONIONS ...
From myrecipes.com
- Prepare Pork Loin: Bring first 4 ingredients and 1 cup water to a boil in a small saucepan over medium-high heat. Cook 2 minutes, stirring once. Remove from heat, and cool completely (about 40 minutes).
- Meanwhile, butterfly pork by making a lengthwise cut down center of 1 flat side, cutting to within 1/2 inch of other side. (Do not cut all the way through pork.) Open pork, forming a rectangle, and place between 2 sheets of heavy-duty plastic wrap. Flatten to 1/2-inch thickness using a meat mallet or rolling pin. Sprinkle with 1/2 tsp. each salt and pepper.
- Spoon fruit mixture over pork, leaving a 1/2-inch border around edges. Roll up pork, jelly-roll fashion, starting at 1 long side. Tie with string at 1 1/2-inch intervals. Sprinkle with remaining 1 tsp. salt and 1 tsp. pepper.
FRUIT AND WALNUT-STUFFED PORK LOIN RECIPE | MYRECIPES
From myrecipes.com
- 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.
FRUIT-STUFFED PORK ROAST WITH APPLES | BETTER HOMES & GARDENS
From bhg.com
- 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.
SLOW COOKER FRUIT-STUFFED PORK LOIN - MAGIC SKILLET
From magicskillet.com
- Soak pitted prunes in hot water to cover until softened,10-15 minutes. Drain well and chop coarsely.
- Push the handle of a long wooden spoon through the center of pork roast to make an opening for stuffing.
- In a mixing bowl, combine prunes and herbs. Mix well and push the mixture through the meat, using the handle of wooden spoon.
FRUIT STUFFED PORK LOIN ROAST WITH PEACH GLAZE - LINGER
From lingeralittle.com
- Pull the pork roast from the refrigerator and let sit for about one hour to allow the roast to come to room temperature.
- In a medium bowl pour the boiling water over the 12 ounces of dried apricots, halved and 1 1/2 cups craisin. Add 1 teaspoon ground cinnamon and stir. Let sit for 10 minutes then drain in a strainer.
PORK TENDERLOIN STUFFED WITH APPLES AND DRIED FRUIT
From foodandwine.com
- 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.
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