Fruit-Stuffed Loin Of Pork Recipe

Summary

Difficulty LevelEasyHealth IndexAverage
CuisineCourse
MethodInterest Group

Ingredients

 Boneless pork loin roast4 Pound
 1 cup pitted prunes, approximately
 1 cup dried apricots, approximately
 Garlic1 Clove (5gm)
 Ground black pepper1 To taste
 Butter8 Tablespoon, softened
 Dried thyme1 Tablespoon
 1 cup Madeira wine
 Molasses1 Tablespoon
 Watercress (garnish)
 Salt To Taste

Directions

Preheat oven to 350°F.
Using the handle of a wooden spoon, push the dried fruits into the pocket in the roast, alternating prunes and apricots.
Cut the garlic into thin slivers.
Make deep slits in the roast with the tip of a knife and push the garlic into the slits.
Tie 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 the roast.
Set the pan on the middle rack of the oven and bake for 1 1/2 hours (approximately 20 minutes per pound), basting frequently.
When roast is done (do not overcook), remove it from the oven and let it stand, loosely covered with foil, for 15 or 20 minutes.
Cut into thin slices, arrange slices on a serving platter, and spoon pan juices over them.
Garnish platter with watercress
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