From lindatn37932@comcast.net Mon Jul 19 10:37:24 2004 Date: Sat, 17 Jul 2004 13:51:29 +0000 (UTC) From: Lindatn Newsgroups: rec.food.recipes Subject: Fruit-Stuffed Pork Loin Followup-To: rec.food.cooking, rec.food.recipes Fruit-Stuffed Pork Loin Definitely a "Company" dish. The mixed fruit filling compliments the pork very well. This is not nearly as complicated as the recipe would seem to indicate. 1 - 3 lb boneless pork loin roast 1 - 14 oz can unsweetened apple sauce (divided) 3 garlic cloves (minced) 1/2 tsp salt 2 Tbsp brown sugar 1/8 tsp cinnamon pinch nutmeg 2 cups boiling water 1 cup mixed dried fruit (such as apples, apricots, prunes, cranberries) 2 tsp canola oil 1 Tbsp dried mixed herbs Freshly ground pepper 1/4 cup white wine or apple juice Sauce: 2 Tbsp corn starch 1/4 cup sherry or 1/4 cup apple juice and 1 Tbsp lemon juice 1/2 tsp cinnamon pinch of black pepper Slice the loin horizontally from the side, not quite through. Open flat and pound with a mallet or rolling pin to an even thickness. Combine 1/3 cup applesauce with garlic and salt in small bowl. Spread on cut side of pork. Reserve remaining of applesauce. Combine sugar, cinnamon, nutmeg and boiling water in a medium bowl. Add dried fruit and soak 10 minutes. Drain, reserving liquid. Pack fruit onto pork in an even layer, leaving about 1" from edges on all sides uncovered. Roll and tie with string or secure with skewers. Combine oil, herbs, pepper and 1 Tbsp applesauce in small bowl. Coat pork and place on rack in small roaster. Pour wine or apple juice in bottom of roaster, cover and bake at 325 F for about 1 1/4 hours (160 F on meat thermometer). Remove from oven and tent with foil. Sauce: Combine corn starch and reserved fruit liquid in small saucepan. Add remaining applesauce and sherry or juice mixture. Heat and stir on medium until thickened. Place roast on serving platter and drizzle with sauce. Sprinkle with cinnamon and pepper. Serves 8 -- Rec.food.recipes is moderated by Patricia Hill at recipes@swcp.com. Only recipes and recipe requests are accepted for posting. Please allow several days for your submission to appear. Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/