Fruit Stuffed Pork Loin Recipe
This Fruit Stuffed Pork Loin recipe is a delicious keeper and always a plus in my cookbook! I never fail to eat Main Dish while dining out and this is the most common dish that I order. The goodness of Pork makes Fruit Stuffed Pork Loin a healthy treat. The first taste of this delightful Fruit Stuffed Pork Loin from the Canadian cuisine is enough to addict you to it for life! Trust me! I am saying that you must try this Fruit Stuffed Pork Loin.
Ingredients
3/4 cup each chopped pitted prunes and dried apricots 175 mL
1 tbsp grated gingerroot 15 mL
1 tsp grated orange rind 5 mL
1-1/2 tsp ground cumin 7 mL
1/2 tsp cinnamon 2 mL
Salt and pepper
4 lb boneless pork loin roast 2 kg
1/4 cup packed brown sugar 50 mL
2 tsp all purpose flour 10 mL
2 tsp cider vinegar 10 mL
1 tsp dry mustard 5 mL
1 tsp cornstarch 5 mL
Directions
In bowl, combine prunes, apricots, gingerroot, orange rind, 1/2 tsp (2 mL) of the cumin, cinnamon, and salt and pepper to taste.
Open out roast; spoon stuffing down center.
Fold meat over and tie with kitchen string.
Place on rack in roasting pan.
Combine sugar, flour, vinegar, mustard and remaining cumin; spread over roast.
Bake in 325°F (160°C) oven for 1-1/2 hours or until meat thermometer inserted into meat registers 160°F (70°C).
Transfer roast to platter; tent with foil.
Skim off fat in roasting pan; pour pan juices into saucepan and set aside.
Add 1/2 cup (125 mL) water to roasting pan; cook over high heat, stilting to scrape up brown bits from bottom of pan.
Pout into saucepan; bring to boil over medium high heat.
Mix cornstarch with 1 tbsp (15 mL) water; add to saucepan and cook, stirring, for 1 minute.
Strain into gravy boat and serve with toast.
Open out roast; spoon stuffing down center.
Fold meat over and tie with kitchen string.
Place on rack in roasting pan.
Combine sugar, flour, vinegar, mustard and remaining cumin; spread over roast.
Bake in 325°F (160°C) oven for 1-1/2 hours or until meat thermometer inserted into meat registers 160°F (70°C).
Transfer roast to platter; tent with foil.
Skim off fat in roasting pan; pour pan juices into saucepan and set aside.
Add 1/2 cup (125 mL) water to roasting pan; cook over high heat, stilting to scrape up brown bits from bottom of pan.
Pout into saucepan; bring to boil over medium high heat.
Mix cornstarch with 1 tbsp (15 mL) water; add to saucepan and cook, stirring, for 1 minute.
Strain into gravy boat and serve with toast.
