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Roast Pork Loin With Dried Cherry and Fi
Source of Recipe
Wickedly Good
Roast Pork Loin With Dried Cherry and Fig Stuffing
4 1/2 lb. boneless special trim pork loin
Brine mixture for roast pork (recipe follows)
Dried Cherry and Fig stuffing (recipe follows)
1 cup hot apricot glaze (recipe follows)
Trim, butterfly and pound pork loin to even 1 inch thickness with mallet.
Add pork to the brine mixture, cover bowl with plastic wrap and refrigerate until fully seasoned, about 1 1/2 hours.
Remove pork from brine, prick spices off meat, and dry pork thoroughly with paper towels.
Line shallow roasting pan with foil and position flat wire rack over foil and set aside.
Roll the stuffing onto the center of the butterflied pork, over the hinge.
Bring both sides of the meat together over the stuffing and fasten at the center with butcher’s twine. Finish tying the roast with the twine.
Place the stuffed roast on rack, brush half the apricot glaze evenly over exposed surface of meat and roast 20 minutes at 450 degrees.
Remove roast from oven and rotate roast so that bottom side faces up. Brush exposed surface with remaining glaze; return roast to oven and roast 25 minutes longer. Glaze should be medium golden brown and internal temperature should register 145 degrees.
Let rest five minutes, cut off twine, slice and serve 2-3 ounce pieces covered with apricot glaze.
Dried Cherry and Fig Stuffing
5 cups French bread, torn
1/2 cup dried cherries
1 bulb garlic
Pinch ground cumin (optional)
Pinch gound coriander
Pinch ground cinnamon
Pinch cayenne pepper
2 Tbsp. Yellow onion, grated
1/2 cup black mission figs, halved
2 tsp. fresh thyme
2 tsp. parsley, minced
1 1/2 tsp. kosher salt
1/2 tsp. whole peppercorn mélange multi pepper ground
2 large eggs
1/2 cup heavy whipping cream, 40%
Process the bread pieces in a food processor fitted with steel blade until broken into crumbs with few pieces no larger than about 1/4 inch. You should have 4 cups.
In workbowl, process garlic, cumin, coriander, cinnamon, and cayenne until finely ground, about 30 seconds; add mixture to reserved bread crumbs.
Add onion,dried cherries, figs, thyme, salt and pepper to taste to bread crumb mixture; toss until well distributed, breaking up any clumps as necessary.
Beat eggs and cream in small bowl. Pour over bread and fruit mixture and toss with hands until evenly moistened and a portion of mixture holds together when pressed.
On parchment paper-lined half sheet pan, form stuffing into log shape equal in length to butterflied pork.
Cover stuffing with foil and bake until firm and cooked through about 10 minutes.
Brine for Roast Pork
3/4 cup superfine sugar
3/4 kosher salt
3 bay leaves, crushed
1 Tbsp. allspice berries, crushed
1 Tbsp. whole peppercorn mélange multi pepper, crushed
10 garlic bulbs, crushed
In a large wide bowl, dissolve sugar and salt in 3 cups hot water. Add bay, allspice, peppercorns, garlic, and 5 cups cold water; stir to combine.
Apricot Glaze
1 cup apricot preserves
1 oz. water
Heat apricot preserves in sauce pan and string out solids reserving the glaze.
Pour into bain marie and cover, add water if necessary.
Note: Original recipe also included dried apricots.
I would substitute sage for the cumin.
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