This was a major crowd-pleaser. I made a second batch of the walnut/shallot/salt/rind and used it to top veggies on the side.
Fruit and Walnut-Stuffed Pork Loin
Dried fruits are rehydrated in a blend of orange-flavored liqueur and red wine. Use a combination of orange juice and chicken broth for a nonalcoholic alternative. The pork loin is coated in a breadcrumb mixture to form a crisp crust.
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- Calories: 323
- Calories from fat: 35%
- Fat: 12.4g
- Saturated fat: 3.7g
- Monounsaturated fat: 4.5g
- Polyunsaturated fat: 3.1g
- Protein: 29.7g
- Carbohydrate: 18.9g
- Fiber: 1.4g
- Cholesterol: 79mg
- Iron: 1.9mg
- Sodium: 573mg
- Calcium: 41mg
- 1/2 cup dry red wine
- 1/4 cup dried sour cherries
- 1/4 cup chopped dried apricots
- 1/4 cup chopped dried plums
- 2 tablespoons Triple Sec (orange-flavored liqueur)
- 1/3 cup finely chopped walnuts
- 2 tablespoons chopped shallots
- 1 1/4 teaspoons salt, divided
- 1/2 teaspoon grated lemon rind
- 2 (1-ounce) slices French bread
- 1 teaspoon chopped fresh thyme
- 1/4 teaspoon freshly ground black pepper
- 2 garlic cloves, minced
- 1 (2 1/2-pound) boneless center-cut pork loin roast, trimmed
- 2 tablespoons Dijon mustard
- Cooking spray
- Parsley sprigs (optional)
- 1. Preheat oven to 400°.
- 2. Combine first 5 ingredients in a medium microwave-safe bowl; microwave at HIGH 2 minutes. Let stand 10 minutes or until fruit is plump. Drain mixture through a sieve, reserving fruit mixture. Combine fruit mixture, walnuts, shallots, 1/4 teaspoon salt, and rind.
- 3. Combine 3/4 teaspoon salt, French bread, and next 3 ingredients (through garlic) in a food processor; process until fine crumbs form.
- 4. Cut pork in half lengthwise, cutting to, but not through, other side; open halves, laying the pork flat. Starting from center, cut each half lengthwise, cutting to, but not through, other side; open halves, laying pork flat. Cover with plastic wrap; pound to an even thickness. Discard plastic wrap. Spread fruit mixture over pork, leaving a 1/2-inch border. Roll up pork, jelly-roll fashion, starting with one long side. Secure with wooden picks. Sprinkle outside of pork evenly with remaining 1/4 teaspoon salt; brush evenly with mustard. Sprinkle breadcrumb mixture over pork; press gently to adhere. Place pork on a broiler pan coated with cooking spray. Bake at 400° for 55 minutes or until a meat thermometer inserted in the thickest part registers 155°. Let pork stand 10 minutes. Remove wooden picks. Cut into 16 (1/2-inch-thick) slices. Garnish with parsley sprigs, if desired.
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