Roasted Pork Loin With Dried Fruit Stuffing Recipe
Ingredients
| 1 boneless pork loin (about 3 pounds) | ||
| Mixed dried fruit | 1 1/2 Cup (16 tbs) | |
| Kitchen twine | ||
| Butter | 2 Tablespoon, melted | |
| Dried thyme | 1 Teaspoon | |
| Garlic | 1 Teaspoon, minced | |
| Ground black pepper | 1 To taste | |
| Sodium chicken broth | 1 Cup (16 tbs) | |
| Molasses | 1 Tablespoon | |
| Salt | To Taste | |
Directions
1. Heat oven to 350°F. Cut a lengthwise slash along pork loin without cutting completely through meat, to make a pocket. Stuff dried fruit evenly inside pocket. Use kitchen twine to tie roast closed in several sections. Place in a large roasting pan.
2. In a small bowl, stir together butter, thyme, garlic, and 1/2 teaspoon each salt and pepper. Brush on pork. In the same bowl, whisk together broth and molasses. Drizzle over pork.
3. Roast pork, basting occasionally, until an instant-read thermometer inserted in center of roast reads 155°F, about 1 1/4 hours. Transfer roast to a cutting board, let stand 10 minutes, then slice and transfer to a serving platter. Skim fat from pan juices, season to taste with salt and pepper, and serve with pork.
2. In a small bowl, stir together butter, thyme, garlic, and 1/2 teaspoon each salt and pepper. Brush on pork. In the same bowl, whisk together broth and molasses. Drizzle over pork.
3. Roast pork, basting occasionally, until an instant-read thermometer inserted in center of roast reads 155°F, about 1 1/4 hours. Transfer roast to a cutting board, let stand 10 minutes, then slice and transfer to a serving platter. Skim fat from pan juices, season to taste with salt and pepper, and serve with pork.
Chef
