This stuffed pork loin can also be chilled and sliced cold for a buffet. The dried plum stuffing is aromatic with orange and contains a bit of crunch from pecans and celery. Almost any dried fruit can be used in stuffing the roast, try apricots or dried apples in addition to or instead of the plums.
Prep Time: 40 minutes
Cook Time: 40 minutes
Total Time: 1 hour, 20 minutes
Yield: Serves 4 - 6
- 1 T. oil
- 1/2 c. chopped onion
- 1/2 c. chopped celery
- 1 garlic clove
- 10 - 14 dried plums (prunes), chopped
- 2 - 4 T. chopped pecans
- 1 tsp. grated orange zest
- 1/4 c. orange juice (about 1 orange)
- 1/4 tsp. dried thyme
- 2 tsp. dried parsley (2 T. fresh)
- 1/4 tsp. salt
- Freshly ground black pepper
- 2 lb. boneless pork loin roast
- 1/4 tsp. salt
- 1 T. oil
- 1 T. flour (all purpose or brown rice)
- 1 c. broth
- 1/4 c. port wine (or red wine plus 2 tsp. sweetener)
- 1 - 2 tsp. Dijon mustard
- Salt and pepper to taste
- Parsley for garnish
Preheat oven to 425°.
Heat oil in skillet. Sauté onions and celery until translucent. Add chopped garlic and cook for about two minutes to soften but not brown. Remove from heat.
Stir in the next 6 ingredients (plums through parsley) and set aside for about 15 minutes to let the plums soften a little. Add salt and pepper as needed.
Starting on the wide, cut end of the pork roast, cut a pocket with a sharp knife along the slight layer of fat lying between the two layers of lean meat. Cut this pocket almost through to the far end and about a third of the roast's circumference around.
Stuff the pocket with as much of the plum stuffing as you can. Pull the edges of the opening together and secure with kitchen string (tie it like a package), toothpicks or skewers, so the filling cannot escape.
Lightly salt and pepper the roast and brown it in a pan on all sides (about two minutes per side).
Place the roast in an oiled baking dish (or use the same pan if it is oven-proof) and place in the oven for about 40 minutes, turning once halfway through. The roast should have an internal temperature of about 150°F, although some people think that it can be removed at 145°F and others wait until it registers over 160°F.
Remove from oven, cover loosely with aluminum foil for 10 minutes.
While the roast is resting, make the sauce. Use about a tablespoon of drippings from the pan mixed with a tablespoon of flour to form a roux in a pan on the stove.
Slowly add the broth to the pan, stirring to avoid lumps.
Add mustard and port wine and bring to a simmer for about two minutes. Add salt and pepper to taste.
Slice pork thinly, and serve with sauce. You may garnish with chopped parsley.
Note: You can also make the sauce by adding the broth to the roasting pan directly and stirring to loosen the browned bits. Mix the flour with the port or a little cold water and add to the broth. Stir in mustard, salt and pepper and simmer for about two minutes, until thickened.
Out of port wine? Use dry red wine and add a little sugar or other sweetener to the mixture. You could also try grape juice or perhaps orange juice for a fruity flavor.
See a similar recipe here.