Fruit-Stuffed Loin Of Pork Recipe
Prepare to be astounded by the lovely and addictive flavors of this Fruit-stuffed Loin Of Pork! A yummy Appetizer dish that I recommend to my friends is this recipe of Fruit-stuffed Loin Of Pork. The first taste of this delightful Fruit-stuffed Loin Of Pork from the European cuisine is enough to addict you to it for life! Don't miss this Fruit-stuffed Loin Of Pork recipe!
Ingredients
4 pounds boneless pork loin roast, prepared for stuffing
1 cup pitted prunes, approximately
1 cup dried apricots, approximately
1 garlic clove
Salt and freshly ground black pepper, to taste
8 tablespoons (1 stick) sweet butter, softened
1 tablespoon dried thyme
1 cup Madeira wine
1 tablespoon molasses
Watercress (garnish)
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
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
