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Pork Loin Stuffed w/Dried Fruit




Source of Recipe


Internet


List of Ingredients




1 3-4 lb. Pork Loin Boneless (6-8 servings)
1 cup Prunes Pitted
1 cup Apricots Dried
1/2 cup Cranberries Dried
1 bottle White Wine
3 tbl. Garlic Chopped
To Taste Salt, Pepper, Tobasco
Corn Starch
1/2 Onion Small-Diced
Butcher Twine
2 tbsp. Thyme Whole Leaf Dried

Recipe



Pork Loin: Hydrate Apricots, Prunes and dried Cranberries in 1/2 the white wine. Pocket the Pork Loin and rub the inside with garlic salt and pepper and thyme. Place 3/4 of hydrated dried fruits into pocketed Pork Loin and truss with butcher twine. Rub out side with same seasoning and brown whole loin in large skillet. Place in roasting pan and roast in oven until internal temperature is 160°.

To make sauce: chop onion and sauté in fat rendered from Pork Loin until soft. Add remaining hydrated dried fruits and wine and bring to a simmer. Deglaze roasting pan with wine and add to sauce, puree sauce mixture and season with salt, pepper and Tobasco. Slice Pork Loin and drape with sauce.