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This entry was posted on September 23, 2011 by Brian Larkowski.
1 (2½-lb) boneless pork loin roast
Fruit Stuffing 1 cup port wine ½ cup chopped, dried apricots ½ cup chopped, pitted prunes 1 Tbsp butter ¼ cup chopped onion ¼ cup chopped celery 2 garlic cloves, chopped ½ cup dry breadcrumbs ¼ tsp salt 1 tsp chopped fresh marjoram leaves1 tsp chopped fresh savory leaves 1 tsp chopped fresh sage leaves¼ tsp pepper
Spice Rub ¼ cup packed brown sugar 2 Tbsp port wine ¼ tsp ground nutmeg
Preparation: Serves 8Preheat oven to 400°F.To prepare Fruit Stuffing, combine port, apricots and prunes in a saucepan; bring to a boil. Reduce heat to medium; cook 5 minutes.
Melt butter in a nonstick skillet over medium-high heat. Add onion, celery and garlic; sauté 2 minutes. Remove from heat; stir in apricot mixture, breadcrumbs and next 5 ingredients (through pepper). Using a long, thin knife, cut a 1½-inch-wide horizontal slit into the short end of roast; cut through to the other end of roast to form a deep pocket. Spoon Fruit Stuffing into pocket; pack using the handle of a wooden spoon.
To prepare Spice Rub, combine sugar, port and nutmeg. Score a diamond pattern on top of roast using a sharp knife; spread spice rub over top. Place roast, rub-side up, on a broiler pan coated with cooking spray. Insert meat thermometer into meaty part of roast. Bake for 1 hour and 15 minutes or until thermometer registers 165°F (medium). Cover and let stand 10 minutes before slicing.
This entry was posted in Recipes on September 23, 2011 by Brian Larkowski.
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