Pork Loin with Dried-Plum Stuffing

Pork Loin with Dried-Plum Stuffing Recipe
Randy Mayor; Lydia DeGaris-Pursell
Stuff pork up to a day ahead. Two tablespoons dried plums in each serving provide 1.5 grams fiber. A mixture of dried plums and apricots works well, too.

Yield:

8 servings (serving size: 3 ounces pork and 3 tablespoons sauce)

Recipe from

Cooking Light

Nutritional Information

Calories 260
Caloriesfromfat 27 %
Fat 7.8 g
Satfat 1.7 g
Monofat 3.9 g
Polyfat 1.6 g
Protein 26.2 g
Carbohydrate 20.1 g
Fiber 2.9 g
Cholesterol 74 mg
Iron 2.5 mg
Sodium 489 mg
Calcium 39 mg

Ingredients

Stuffing:
Cooking spray
1 1/3 cups finely chopped red onion
1/2 cup finely chopped celery
2 garlic cloves, minced
1 cup finely chopped dried plums
1/3 cup finely chopped pecans
1 tablespoon grated orange rind
1/4 cup fresh orange juice (about 1 orange)
2 tablespoons minced fresh parsley
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh rosemary
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 (2-pound) pork loin, trimmed
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Sauce:
1 tablespoon all-purpose flour
1 1/2 cups fat-free, less-sodium chicken broth, divided
1/4 cup port
1 tablespoon Dijon mustard
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
Flat-leaf parsley (optional)

Preparation

Preheat oven to 425°.

To prepare stuffing, heat a large skillet coated with cooking spray over medium heat. Add onion, celery, and garlic; cook 7 minutes or until tender, stirring frequently. Remove from heat. Stir in dried plums and next 8 ingredients (dried plums through 1/4 teaspoon pepper); set aside.

Slice pork lengthwise, cutting to, but not through, other side. Open halves, laying pork flat. Place plastic wrap over pork; pound to 1/2-inch thickness using a meat mallet or rolling pin.

Spread stuffing over pork, leaving a 1-inch border. Roll up tightly; secure at 1 1/2-inch intervals with twine. Rub pork with 1/4 teaspoon salt and 1/4 teaspoon pepper. Place pork on a rack in a broiler pan coated with cooking spray. Bake at 425° for 40 minutes or until a meat thermometer inserted in center of pork registers 155°, turning the pork after 20 minutes. Place pork on a cutting board; let stand 10 minutes. Cut into thin slices.

To prepare sauce, whisk together the flour and 1/4 cup broth. Place roasting pan over medium heat. Add port, stirring to loosen browned bits. Whisk in flour mixture, mustard, and 1 1/4 cups broth. Cook 2 minutes or until slightly thick, stirring frequently with a whisk. Stir in 1/4 teaspoon salt and 1/8 teaspoon pepper. Serve with pork. Garnish with parsley, if desired.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Judy Lockhart,

January 2004
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