Fruit And Walnut–Stuffed Pork Loin Recipe

Name: Fruit And Walnut–Stuffed Pork Loin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup dry red wine; 1/4 cup dried sour cherries; 1/4 cup chopped dried apricot; 1/4 cup chopped dried plum; 2 tablespoons triple sec (orange-flavored liqueur); 1/3 cup finely chopped walnuts; 2 tablespoons chopped shallots; 1 1/4 teaspoons salt, divided; 1/2 teaspoon grated lemon rind; 2 slices French bread (1-ounce each); 1 teaspoon chopped fresh thyme; 1/4 teaspoon fresh ground black pepper; 2 garlic cloves, minced; 1 (2 1/2 lb) boneless center cut pork loin roast, trimmed; 2 tablespoons Dijon mustard; cooking spray

Servings: persons

1/2 cup dry red wine
1/4 cup dried sour cherries
1/4 cup chopped dried apricot
1/4 cup chopped dried plum
2 tablespoons triple sec (orange-flavored liqueur)
1/3 cup finely chopped walnuts
2 tablespoons chopped shallots
1 1/4 teaspoons salt, divided
1/2 teaspoon grated lemon rind
2 slices French bread (1-ounce each)
1 teaspoon chopped fresh thyme
1/4 teaspoon fresh ground black pepper
2 garlic cloves, minced
1 (2 1/2 lb) boneless center cut pork loin roast, trimmed
2 tablespoons Dijon mustard
cooking spray

1
Preheat oven to 400u00b0.
2
Combine first 5 ingredients in a medium microwave-safe bowl; microwave at HIGH 2 minutes. Let stand 10 minutes or until fruit is plump. Drain mixture through a sieve, reserving fruit mixture. Combine fruit mixture, walnuts, shallots, 1/4 teaspoon salt, and rind.
3
Combine 3/4 teaspoon salt, French bread, and next 3 ingredients (through garlic) in a food processor; process until fine crumbs form.
4
Cut pork in half lengthwise, cutting to, but not through, other side; open halves, laying the pork flat. Starting from center, cut each half lengthwise, cutting to, but not through, other side; open halves, laying pork flat. Cover with plastic wrap; pound to an even thickness. Discard plastic wrap. Spread fruit mixture over pork, leaving a 1/2-inch border. Roll up pork, jelly-roll fashion, starting with one long side. Secure with wooden picks. Sprinkle outside of pork evenly with remaining 1/4 teaspoon salt; brush evenly with mustard. Sprinkle breadcrumb mixture over pork; press gently to adhere. Place pork on a broiler pan coated with cooking spray. Bake at 400u00b0 for 55 minutes or until a meat thermometer inserted in the thickest part registers 155u00b0. Let pork stand 10 minutes. Remove wooden picks. Cut into 16 (1/2-inch-thick) slices. Garnish with parsley sprigs, if desired.

205

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1/2 cup dry red wine, 1/4 cup dried sour cherries, 1/4 cup chopped dried apricot, 1/4 cup chopped dried plum, and more.

Yes, Fruit And Walnut–Stuffed Pork Loin falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fruit And Walnut–Stuffed Pork Loin

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