This is one of the simplest recipes, and the results are quite impressive. It is also budget-friendly, comparing to other cuts of meat, like beef or lamb. It is easy to make: just slit the pork loin lengthwise and stuff with pre-soaked dried fruit, tie with kitchen string and roast. Remember to let the pork rest after baking, so the meat juices redistribute evenly within the roast. As a side dish, my previous blog of Wild Rice Pilaf works perfectly.
½ cup of dry apricots
½ cup of dry apples
½ cup of dry cranberries
1 cup of boiling water
2 to 3 pounds of boneless pork loin
Salt and black pepper
Place chopped dried apricots, dried apples and cranberries in a mixing bowl and pour one cup of boiling water over the fruit and let it stand for 30 minutes. This process re-hydrates the fruit so it will be moist when cooked with the pork loin.
Preheat oven to 325 degrees Fahrenheit.
Cut a slit halfway through the meat, creating a pocket.
Drain the fruit and insert it inside the meat.
Using kitchen string, tie the roast closed, approximately every one inch.
Pat the roast dry, coat the roast with canola oil, and generously season with salt and pepper.
Place the roast, fat side up, on a roasting pan.
Roast for 1 hour or until a meat thermometer inserted in the thickest part of the meat, but not touching the fruit, registers 160 degrees Fahrenheit. The meat should be slightly pink in the center.
Place the roast on a cutting board, cover with aluminum foil, and let it rest for at least 15 minutes. Remove the string, and slice the roast into 1/2 inch slices. The result is a simple recipe with gourmet flair! I cannot wait for you to try it.
Prep time 40 minutes including the soaking of the fruit
Cook time 1 hour
Recipe inspired by the Williams-Sonoma Christmas cookbook.
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