Everson Market Recipes
https://eversonmarket.com/Recipes/Detail/2555/
Fruit-Stuffed Pork Loin
Yield: Makes 12 servings
Ingredients
| 1 |
|
boneless pork loin, about 3 lbs., butterflied
|
|
|
|
|
salt
|
|
|
|
|
pepper
|
|
|
| 1/2 |
teaspoon |
cinnamon
|
|
|
| 1/2 |
teaspoon |
thyme
|
|
|
| 2 |
|
scallions, chopped
|
|
|
| 3/4 |
cup |
fresh bread crumbs
|
|
|
| 1/2 |
cup |
dried cranberries
|
|
|
| 1/2 |
cup |
dried apricots
|
|
|
| 1/2 |
cup |
golden raisins
|
|
|
| 3/4 |
cup |
port wine, divided
|
|
|
| 1 |
cup |
apple juice
|
|
|
| 1/2 |
cup |
apricot preserves
|
|
|
Directions:
Heat oven to 350 F.
Open pork flat on work surface. Season with salt and pepper; rub cinnamon and thyme into pork.
Combine scallions, bread crumbs, fruit and 1/4 cup wine. Spread over pork. Roll and tie to secure. Place on rack and set in roasting pan; add juice to pan. Roast 35 minutes. Bring preserves, pan juices and remaining wine to a boil; pour over pork; roast 15 minutes longer.
Please note that some ingredients and brands may not be available in every store.
Everson Market Recipes
https://eversonmarket.com/Recipes/Detail/2555/