Pork Loin with Dried-Plum Stuffing

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

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 260
  • Calories from fat: 27%
  • Fat: 7.8g
  • Saturated fat: 1.7g
  • Monounsaturated fat: 3.9g
  • Polyunsaturated fat: 1.6g
  • Protein: 26.2g
  • Carbohydrate: 20.1g
  • Fiber: 2.9g
  • Cholesterol: 74mg
  • Iron: 2.5mg
  • Sodium: 489mg
  • Calcium: 39mg

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

  1. Preheat oven to 425°.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

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