Photo: Becky Luigart-Stayner; Styling: Jan Gautro
Yield
8 servings (serving size: 2 slices)

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.

How to Make It

Step 1

Preheat oven to 400°.

Step 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.

Step 3

Combine 3/4 teaspoon salt, French bread, and next 3 ingredients (through garlic) in a food processor; process until fine crumbs form.

Step 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.

Chef's Notes

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.

Ratings & Reviews

carolfitz's Review

345LoversLane
February 15, 2015
Prepped fruit mixture using 1c of port instead of 1/2c red wine and reserved the port for sauce. Cut, filled & tied pork loin following easy youtube video (minus wrapping in caul fat) https://www.youtube.com/watch?v=3jVuC60Z3xw . Made a port sauce based on another CL pork loin recipe. In saucepan combine 1c chicken broth, the reserved port, 2 springs thyme, 1 shallot peeled & quartered. Reduce down to 1c. Whisk together 1tbs flour & 2tbs port in small bowl and add to pan. Cook 5min or until sauce begins to thicken. Add 1tbs butter & stir til it melts. Strain sauce & discard solids. Season with salt and pepper and serve with pork.

jillkerr's Review

Shannonmn
September 28, 2014
As a cooking novice this was a huge undertaking for me. Overall we thought it was very good but I will make a couple of adjustments when I make it again. Next time I'll make a bit more of the fruit and add some of the breadcrumbs to it for the stuffing. I'll also cook the pork loin on a bed of shallots. I had few left over and did it this time but it wasn't really enough. Hubby wants me to try it again.

SingingGourmand's Review

vickimucha
September 30, 2012
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.

peggyboyer1's Review

jillkerr
February 19, 2012
I love this recipe. Great flavor and presentation. Very economical also. I buy a large loin at Costco, butterfly and stuff the whole loin. If I am not using the whole loin for a large dinner party, I divide into 3 sections and freeze uncooked portions. The last 2 times the loin has been too dry. Next time I will roast to an internal temp of 140-145 as recommended by Martha Stewart and other e-advice tools.

345LoversLane's Review

peggyboyer1
January 10, 2010
I prepared this for Christmas dinner exactly per the recipe except I brined the pork 24 hours prior and I used panko instead of bread crumbs. My butcher did all of the work prepping the meat for pounding, which was a big help. What a special dish! I prepared it a second time using a tenderloin stuffed with garlic, rosemary and thyme and served the fruit mixture as a chutney on the side. This satisfied the skeptics in the crowd (who all enjoyed the chutney). Served with Cab Franc - great pairing!

patriotshak's Review

paulamtee
December 24, 2009
I made this for Christmas eve dinner and it was very delicious. I used a combination of dried cranberries, dried apricots and dried dates since that is what I had on hand. Very nice presentation! Ask your butcher to butterfly the pork loin for you to save time & energy!

Bockey1's Review

Bockey1
December 16, 2009
I was expecting this to be much better than it was. The overbearing taste that stood out was way too much garlic and way too salty. Pork has the tendency to be salty anyway and to add that much salt ruined it for me. Also the directions on how thin to pound the meat out were so unclear. It just said to pound it out until it was even thickness. How thick it that???? No I would not fix it again. We ate about half of it and threw the rest away!

Jessie123's Review

carolfitz
November 29, 2009
We found this to very dry and not too flavorful. It was nice learning how to stuff a pork loin but I will not make this again.

MaggiC's Review

MaggiC
June 05, 2009
This is my new dinner party entree, it is tasty and elegant. It is very forgiving and you can mix and match the fruits. I usually serve it with a spinach salad, gnocchi/zucchini side, and roasted asparagus.

Shannonmn's Review

patriotshak
March 28, 2009
Takes a little bit of preparation, but a great dish to serve to guests