Dried Fruit Stuffed Pork Loin
Source of Recipe
Rachael Ray
List of Ingredients
1/4 pound dried apricots halves
1/4 pound dried figs
3/4 C. golden raisins
1/2 apple juice
1 C. chicken broth
4 fresh sage leaves
2 T. butter
1 tsp. ground ginger
2 garlic cloves
1 T. lemon juice
Salt and pepper, to taste
3 pounds pork loin, boneless
Vegetable oil
Fresh herbs, (rosemary, thyme, sage, parsley)
Recipe
In a saucepan, combine apricots, figs and raisins over medium heat. Add apple juice and chicken broth. Add sage, butter, ginger, garlic and lemon juice. Season with salt and pepper.
Cook until fruits are reconstituted and the liquid is reduced by half, about 25 minutes. Transfer the fruit mixture to a blender or food processor and puree until thick and smooth.
Carve a tunnel through center of loin with a sharpen steel or wooden dowel. Widen the tunnel using fingers. Inject the sauce into the opening using a pastry bag fitted with a metal tip. The filling should go all the way through the loin.
Preheat oven to 375*.
Rub the pork all over with oil, herbs, salt and pepper.
Sear the pork on a hot grill on all sides then transfer to a large baking pan.
Roast until a thermometer inserted into the center of the roast registers 160 degrees, usually about 35-45 minutes.
Transfer pork roast to a cutting board; let stand 10 minutes before carving into pinwheels. Serve with pan juice.
Serves 8.
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