Fruit-Stuffed Pork Loin

Yield:
Makes 12 servings

Ingredients:

  1. 1 boneless pork loin, about 3 lbs., butterflied
  2. 1/2 teaspoon cinnamon
  3. 1/2 teaspoon thyme
  4. 2 scallions, chopped
  5. 3/4 cup fresh bread crumbs
  6. 1/2 cup dried cranberries
  7. 1/2 cup dried apricots
  8. 1/2 cup golden raisins
  9. 1 cup apple juice
  10. 3/4 cup port wine, divided
  11. 1/2 cup apricot preserves
  12. salt
  13. pepper
Directions:

Heat oven to 350 F.

Open pork flat on work surface. Season with salt and pepper; rub cinnamon and thyme into pork.

Combine scallions, bread crumbs, fruit and 1/4 cup wine. Spread over pork. Roll and tie to secure. Place on rack and set in roasting pan; add juice to pan. Roast 35 minutes. Bring preserves, pan juices and remaining wine to a boil; pour over pork; roast 15 minutes longer.



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