Thursday, October 14, 2010

Fruit and Walnut Stuffed Pork Loin

You can substitute any dried fruit you like in this recipe. In fact, this time, I bought a bag of mixed dried fruit. That was cheaper and easier than buying three separate kinds!

serves 8 ( 8 points +)

  • 1/2 c. dry red wine
  • 1/4 c. chopped dried cherries
  • 1/4 c. chopped dried apricots
  • 1/4 c. chopped dried plums
  • 2 T. orange juice
  • 1/3 c. finely chopped walnuts
  • 2 T. chopped shallots
  • 1-1/4 tsp. salt, divided
  • 1/2 tsp. grated lemon rind
  • 2 ( 1 oz) slices French bread
  • 1/4 tsp. dried thyme
  • 1/4 tsp. black pepper
  • 2 garlic cloves, minced
  • 1 ( 2.5 lb) boneless, center cut pork loin roast
  • 2 T. Dijon mustard

Preheat oven to 400 degrees and spray a broiler pan with cooking spray.

Combine first five ingredients in a microwave safe bowl. Microwave for 2 minutes. Let stand 10 minutes. Drain liquid.
Combine fruit, walnuts, shallots, 1/4 tsp. salt and lemon rind.
Combine 3/4 tsp. salt, French bread, spices and garlic in a food processor. Process until crumbs form.

Cut pork in half lengthwise, cutting to, but not through, other side; Cut each half in half lengthwise, cutting to, but not through, other side. Open and lay flat. Cover with plastic wrap and pound to even thickness.
Discard plastic wrap. Spread fruit mixture over pork, leaving a 1/2" border. Roll pork, jelly roll fashion, starting with one long side. Secure with toothpicks. Sprinkle pork with 1/4 tsp. salt. Brush with mustard. Press bread mixture over pork on all sides.
Carefully place pork on broiler pan. Bake for 55-60 minutes or until done. Let stand 10 minutes before slicing. Remove toothpicks.  Slice into 16 slices. Serving size is 2 slices.

This recipe adapted from "Cooking Light".

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