PORK LOIN STUFFED WITH PRUNES
Steps:
- Preheat oven to 325 degrees. Soak prunes in wine, if you wish, for as long as possible. Drain prunes, reserving wine. With a long sharp knife, make a slit in the center of the loin and stuff it with prunes (reserve prunes that won't fit into pork).
- In a large casserole heat butter. When foaming subsides add the onion or leek, celery and carrot. Cover and cook for 5 to 8 minutes or until the vegetables are tender. Remove them with a slotted spoon and reserve for later. Add vegetable oil to the casserole and heat. When hot, add the loin and brown on all sides, including the ends. When pork is browned, remove it to a plate. Discard all fat from the casserole, but leave behind any drippings. Return cooked vegetables to the bottom of the casserole. Add the meat on top and add any prunes which didn't fit into the loin.
- Cover loin with reserved white wine you soaked the prunes in, broth, bay leaf and garlic. Put a lid on casserole and set in oven. Cook for 1 and 1/2 to 2 hours or until pork juices run a clear yellow (difference in time depends on how thick the loin is; internal temp is 165 degrees). Remove casserole from oven and remove the pork and let rest while you make the sauce. Strain the juices into a "degreasing" cup or heat-resistant cup. Discard aromatic vegetables and prunes. The fat will rise above the juices; discard it. Return juices to casserole and boil down until thickened. Finish with a tablespoon of butter or not as you wish. Slice pork into thin slices, serve with saffron rice, sugar snap peas and spoon sauce over the top.
PORK ROAST STUFFED WITH APRICOTS AND PRUNES
Provided by Food Network
Categories main-dish
Time 2h25m
Yield 8 to 10 minutes
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F.
- Clean pork loin removing any excess fat. butterfly the pork loin (1/2-inch thick). Lay the pork, cut-side up, season with salt and pepper, and rub liberally with the apricot chutney.
- Place a layer of apricots and prunes on the flattened loin. Roll tightly and tie with twine at 1/2-inch intervals. Place the pork in a roasting pan fitted with a rack and season with salt and pepper. Roast until the pork reaches an internal temperature of 145 to 150 degrees F, about 15 minutes per pound. Transfer the pork to a cutting board, cover loosely with foil, and let rest for 10 minutes before carving.
PORK LOIN STUFFED WITH APPLES
Provided by Food Network
Number Of Ingredients 10
Steps:
- Cook bacon in a large skillet over medium heat until crisp and golden brown, about 8 minutes. Toss apples with sugar in a bowl. Increase heat in skillet to medium-high heat, add apples, and saute until they are golden, about 10 minutes. Season to taste with salt and pepper, then transfer apples to a bowl. In the same skillet, melt butter over medium heat. Add onions and cook, stirring occasionally, until golden, about 20 minutes. Add mushrooms and cook until they begin to brown about 20 minutes. Increase heat to high, add 1/4 cup vinegar, and stir with a wooden spoon until vinegar evaporates, about 1 minute. Add sage and season with salt and pepper. Add mushroom-onion mixture and bacon to apples and allow to cool. Preheat oven to 350 degrees. Stand the loin with the bone side facing away from you and make a 3-inch slit, about 1 1/2 inches down the middle of each chop to make a pocket. Spoon about 1/4 cup apple mixture into each pocket. Season stuffed loin with salt and pepper, transfer to a roasting pan and roast for 1 hour. Pour remaining vinegar and 1/4 cup water into pan and scrape browned bits off bottom with a wooden spoon. Scatter remaining apple mixture around loin and continue roasting until the internal temperature of pork reaches 150 degrees (note, internal temperature will rise to 160 after resting), about 1 1/4 hours. Transfer pork to a platter, allow to rest for 15 minutes, then slice into chops and serve with apples.;
ROAST PORK LOIN WITH APPLES
Make and share this Roast Pork Loin With Apples recipe from Food.com.
Provided by ElizabethKnicely
Categories One Dish Meal
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven to 400°F.
- Im a large ovenproof skillet heat the vegetable oil over high heat. Season the pork loin all over generously with salt and pepper. Sear the meat until golden brown on all sides, about 2 to 3 minutes per side. Transfer the meat to a plate and set it aside.
- Add the onion, carrot, celery, garlic, herb sprigs, and 2 tablespoons of the butter to the skillet. Stir until the vegetables are browned, about 8 minutes. Stir in the sliced apples, then push the mixture to the sides and set the pork loin in the middle of the skillet along with any collected juiced on the plate. Transfer the skillet to the oven and roast the loin until an instant-read thermometer inserted into the center of the meat registers 140 to 150°F, about 30 to 35 minutes. (See Cook's Note.).
- Transfer the pork to a cutting board and cover it loosely with foil while you make the sauce. Arrange the apples and vegetables on a serving platter and set aside. Remove and discard the herb sprigs. Return the skillet to high heat and add the vinegar scraping the bottom with a wooden spoon to loosen up any browned bits. Reduce by half then add the cider and reduce by about half again. Pull the skillet from the heat and whisk in the mustard, and the remaining 2 tablespoons of cold butter. Adjust the seasoning with salt and pepper, to taste.
- Remove the strings from the roast and slice into 1/2-inch thick pieces and arrange over the apple mixture. Drizzle some sauce over meat and serve the rest on the side.
- COOK'S NOTE: Pork cooked this way will be slightly pink. If desired, cook the pork to 160°F, but be aware that this lean cut will not be as moist at the higher temperature.
Nutrition Facts : Calories 725, Fat 50.7, SaturatedFat 19.3, Cholesterol 166.6, Sodium 230.2, Carbohydrate 20.1, Fiber 4.1, Sugar 12.6, Protein 46.7
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
PORK LOIN WITH APPLES, PRUNES, AND MUSTARD CREAM SAUCE
Steps:
- Put oven rack in lower third of oven and preheat oven to 375°F.
- Halve pork loin crosswise, then pat dry and sprinkle with 1 teaspoon salt and 3/4 teaspoon pepper (total). Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown pork, 1 piece at a time, turning occasionally, 6 to 8 minutes per piece. Transfer to a small flameproof roasting pan as browned (do not clean skillet) and roast pork until thermometer inserted diagonally at least 2 inches into meat registers 150°F, 40 to 50 minutes.
- While pork roasts, peel, quarter, and core apples, then cut into 1/4-inch-thick wedges. Pour off all but 1 tablespoon fat from skillet, then cook onion in skillet over moderate heat, stirring occasionally, until softened, 3 to 5 minutes. Add apples, prunes, broth, and water and simmer, uncovered, stirring occasionally, until apples are tender, 10 to 12 minutes. Stir in cream and mustard and simmer until sauce is slightly thickened, 2 to 3 minutes. Remove from heat and keep sauce warm, partially covered.
- Transfer pork to a cutting board and let stand 10 minutes. Add wine to roasting pan and boil over high heat, stirring and scraping up brown bits, until reduced to about 1/4 cup, 2 to 3 minutes. Stir pan juices into cream sauce along with remaining 3/4 teaspoon salt and remaining 3/4 teaspoon pepper and heat sauce over moderate heat, stirring, until hot.
- Discard string from pork and cut each half crosswise into 4 slices. Serve pork with sauce.
COUNTRY FRENCH PORK WITH PRUNES AND APPLES
The classic flavors of herbes de Provence, apples and dried plums make this easy slow-cooked pork taste like a hearty meal at a French country cafe. For a traditional pairing, serve the pork with braised lentils. -Suzanne Banfield, Basking Ridge, New Jersey
Provided by Taste of Home
Categories Dinner
Time 4h20m
Yield 10 servings.
Number Of Ingredients 12
Steps:
- Mix flour, herbes de Provence, salt and pepper; rub over pork. In a large skillet, heat oil over medium-high heat. Brown roast on all sides. Place roast in a 5- or 6-qt. slow cooker. Add onions, apple cider, beef stock and bay leaves., Cook, covered, on low 3 hours. Add apples and dried plums. Cook, covered, on low 1 to 1-1/2 hours longer or until apples and pork are tender. Remove roast, onions, apples and plums to a serving platter, discarding bay leaves; tent with foil. Let stand 15 minutes before slicing.
Nutrition Facts : Calories 286 calories, Fat 9g fat (3g saturated fat), Cholesterol 68mg cholesterol, Sodium 449mg sodium, Carbohydrate 22g carbohydrate (13g sugars, Fiber 2g fiber), Protein 28g protein.
SLOW-COOKER PORK LOIN WITH CIDER AND PRUNES
Make and share this Slow-Cooker Pork Loin With Cider and Prunes recipe from Food.com.
Provided by ratherbeswimmin
Categories Pork
Time 7h
Yield 10 serving(s)
Number Of Ingredients 16
Steps:
- Dry the roast with paper towels, then season with salt and pepper.
- Heat 2 teaspoons oil in a 12-inch skillet over med-high heat until just smoking.
- Brown the roast on all sides, reducing the heat if the fat begins to smoke, about 10 minutes; add the rost to the slow cooker.
- Add the remaining 2 teaspoons oil to the skillet and heat over medium heat until shimmering.
- Add the onions and 1/4 teaspoon salt; cook until softened, about 5 minutes.
- Stir in the garlic and cook for about 15 seconds.
- Stir in the wine, scraping up any browned bits.
- Simmer until the wine has reduced by half, about 3 minutes, then pour into the slow cooker.
- Add the broth, cider, prunes, bay leaves, and thyme to the slow cooker.
- Nestle the carrots into the slow cooker around the edges.
- Cover and cook on LOW 5--6 hours, until the roast is tender and reads 165-175° on an instant-read thermometer.
- Transfer the pork to a carving board and tent loosely with foil.
- Let the cooking liquid settle for 5 minutes, then use a wide spoon to skim the fat off the surface.
- Discard the bay leaves.
- Set the slow cooker to high.
- Whisk the flour with the cream until smooth, then stir into the slow cooker.
- Continue to cook until the sauce is thickened and no longer tastes of flour, 15-30 minutes longer.
- Stir in the mustard, lemon juice, and parsley and season with salt and pepper to taste.
- Untie the roast and slice 1/2 inch thick.
- Arrange the meat on a warmed serving platter and pour about 1 cup of the sauce over the top.
- Serve passing the remaining sauce separately.
Nutrition Facts : Calories 520.3, Fat 28.3, SaturatedFat 9.1, Cholesterol 163.2, Sodium 208.4, Carbohydrate 14.1, Fiber 2.1, Sugar 3.5, Protein 46.7
PRUNE-STUFFED PORK ROAST
Prunes really go well with pork and this recipe has them inside the pork and in the sauce. The pork takes on a delicious sweet flavor from the prunes. This recipe is from Chef Marcus Samuelsson of Aquavit. Samuelsson pairs this dish with red cabbage and roasted potatoes and serves with lingonberry preserves or fresh cranberry relish. Variations: For a richer sauce use a good quality fresh or frozen veal stock.
Provided by NcMysteryShopper
Categories Pork
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- MAKE THE PORK:.
- Preheat the oven to 425°F (220°C).
- Cut away the excess fat from the pork roast, leaving a thin layer of fat on top.
- Mix marjoram and ginger together in a small bowl.
- Poke holes about 1 1/2" deep all over the pork roast, then use something like the handle of a wooden spoon to make holes wider. Stuff 1 or 2 prune quarters, half a garlic clove, and a large pinch of the marjoram/ginger mixture into each hole.
- Mix the remaining marjoram/ginger mixture with caraway seeds, salt, and pepper.
- Rub roast with olive oil, then rub the seasoning mixture over roast.
- Place in roasting pan and roast for 20 minutes.
- Reduce heat to 35O°F and continue roasting for 40 minutes to 1 hour longer, until the center of the roast reaches 150°to 155°F on kitchen thermometer.
- Transfer roast to cutting board, cover loosely with foil, and let sit while you prepare the sauce.
- MAKE THE SAUCE:.
- Set roasting pan over medium-high heat and deglaze pan with wine or other liquid, scraping up the browned bits in the bottom of the pan.
- Remove from the heat and set aside.
- Heat oil in a small saucepan over medium heat. Add shallots and ginger and sauté for about 2 minutes. Add prunes, stock, vinegar, and deglazing liquid, bring to a simmer, and simmer for 10 minutes, until slightly reduced. Whisk in butter, season with salt and pepper. Remove from heat.
- Cut roast into thick slices and arrange them on a servind dish. Spoon some of the sauce over the meat, and pass the remaining sauce at the table.
Nutrition Facts : Calories 646.5, Fat 29.5, SaturatedFat 10.1, Cholesterol 191.4, Sodium 831.9, Carbohydrate 15.6, Fiber 1.5, Sugar 7.1, Protein 67.9
More about "roast loin of pork stuffed with apples and prunes food"
ROASTED LOIN OF PORK STUFFED WITH PRUNES | PBS FOOD
From pbs.org
Estimated Reading Time 2 mins
THE HAIRY BIKERS' ROAST LOIN OF PORK WITH PRUNE & APPLE STUFFING
From thesun.co.uk
Estimated Reading Time 4 mins
- To make the stuffing, melt the butter with the oil in a large non-stick frying pan. Cook the chopped shallots and garlic over a low heat for about 10 minutes until softened and beginning to brown, stirring occasionally.
- Preheat the oven to 230°C/gas mark 8. Place the sliced shallots (or onion) in a pile in the centre of a large, sturdy roasting tin – the heap should be about the same length as the pork.
- Cut between the eye of the meat and the rind, starting at the thin, rib end and working towards the centre. This is called ‘seaming back’. Open out and spoon the stuffing evenly into the pocket made in the pork, leaving at least 2cm around the edge.
- Cut about 5 pieces of kitchen string, 20cm long, and tie the pork at even intervals – tie at each end first. Massage sea salt into the score marks in the rind.
- Place the pork on the bed of shallots and roast in the oven for 20 minutes. Turn the oven down to 190°C/gas mark 5 and cook for another hour. If bits of stuffing drop on to the tray, try to scoop them up before they burn as they could make your gravy taste bitter.
- To make the gravy, spoon off as much fat as possible from the original roasting tin, leaving all the softened shallots and sticky sediment. Throw away any burnt shallots.
- When the pork is ready, put it on a large, warmed serving platter, cover loosely with foil and leave it. to rest for 15-20 minutes. Just before serving, warm the gravy until bubbling.
STUFFED PORK LOIN ROAST RECIPE – CAMPO GRANDE
From eatcampogrande.com
APPLE STUFFED PORK LOIN ROAST RECIPE - PAULA DEEN
From pauladeen.com
DINNER - PORK LOIN STUFFED WITH PRUNES AND APPLES RECIPES
From tfrecipes.net
ROAST PORK TENDERLOIN WINE - RECIPES - COOKS.COM
From cooks.com
ROAST PORK ROLL STUFFED WITH APPLES AND PRUNES - EAT SMARTER USA
From eatsmarter.com
ROAST LOIN OF PORK STUFFED WITH APPLES AND PRUNES
From wikifoodhub.com
STUFFED ROAST LOIN – CAMPO GRANDE
From eatcampogrande.com
ROAST LOIN OF PORK STUFFED WITH PRUNES AND APPLES WITH A CALVADOS …
From eatyourbooks.com
PRUNE-STUFFED PORK LOIN RECIPE | MYRECIPES
From myrecipes.com
PORK LOIN STUFFED WITH PRUNES AND APPLES - BIGOVEN.COM
From bigoven.com
ROASTED LOIN OF PORK STUFFED WITH PRUNES - LIDIA
From lidiasitaly.com
A TOAST TO THE ROAST / BOLD STUFFINGS PUT HOLIDAY TWISTS ON BEEF, …
From sfchronicle.com
PORK TENDERLOIN ROAST WITH APPLES AND PRUNES | CIAO ITALIA
From ciaoitalia.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love