Wednesday, January 30, 2008

Fruit Stuffed Loin of Pork

8 to 10 portions

This recipe is adapted from the Silver Palate Cookbook by Julee Rosso and Sheila Lukinsand is one of my longtime favorites.





4 pounds boneless pork loin roast, prepared for stuffing [I usually use pork tenderloin,
though this is a bit harder to stuff; each tenderloin is about 1 pound so I adjust other
ingredients to reflect amount of meat used.]

1cup pitted prunes, approximately
1cup dried apricots, approximately
1 garlic clove
Salt and freshly ground black pepper, to taste
8 tablespoons (1 stick) sweet butter, softened [I omit]
1 tablespoon dried thyme
1 cup Madeira wine
1 tablespoon molasses
Watercress (garnish)

Preheat oven to 350° F.

Using the handle of a wooden spoon, push the dried fruits into the pocket in the roast, alternating prunes and apricots [If using tenderloins use a long sharp knife to cut a slit down the inside center of the loin, rotating knife slightly once it has been inserted into loin]

Cut the garlic into thin slivers. Make deep slits in the roast with the tip of a knife and push the garlic into the slits. Tie the roast with twine [I have never found this necessary] and rub surface with salt and pepper.

Set the roast in a shallow baking pan and smear the butter over the roast [I omit butter]. Sprinkle with thyme.

Stir Madeira and molasses together in a small bowl and pour over the roast. Set the pan on the middle rack of the oven and bake for 1 1/2 hours (approximately 20 minutes per pound), basting frequently. [Tenderloins will require less cooking time; approximately 25 minutes for a 1 pound tenderloin. Internal temperature should be 150 (pink) - 160 degrees (well done) F.  Pork will keep cooking after it is removed from the oven so if planning to let it sit for 15 to 20 minutes, remove at 150 or 155 degrees.]

When roast is done (do not overcook), remove it from the oven and let it stand, loosely covered with foil, for 15 or 20 minutes. Cut into thin slices; arrange slices on a serving platter, and spoon pan juices over them.

Garnish platter with watercress and serve immediately.


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