Fruit-Stuffed Loin Of Pork Recipe

Summary

Difficulty LevelEasyHealth IndexAverage
CuisineCourse
MethodInterest Group

Ingredients

 Boneless pork loin roast4 Pound
 Pitted prunes1 Cup (16 tbs) (Approximately)
 Dried apricots1 Cup (16 tbs) (Approximately)
 Garlic1 Clove (5 gm)
 Ground black pepper To Taste
 Sweet butter8 Tablespoon, softened (1 Stick)
 Dried thyme1 Tablespoon
 Madeira wine1 Cup (16 tbs)
 Molasses1 Tablespoon
 Watercress/For garnish1
 Salt To Taste
 Freshly ground black pepper To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 5030 Calories from Fat 1899

% Daily Value*

Total Fat 213 g327.9%

Saturated Fat 97.1 g485.3%

Trans Fat 0.9 g

Cholesterol 1691.4 mg

Sodium 1316 mg54.8%

Total Carbohydrates 217 g72.4%

Dietary Fiber 28.4 g113.5%

Sugars 131.3 g

Protein 506 g1011.5%

Vitamin A 208.8% Vitamin C 27.9%

Calcium 65% Iron 206.1%

*Based on a 2000 Calorie diet

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
Quantcast