Made again for Thanksgiving and "dry-brined" the loin for 24hrs (idea from Food52 & Serious Eats). This method uses far too much salt for CL guidelines. 1tbs kosher salt + 1/2tbs brown sugar rubbed on roast, in fridge uncovered for 24hrs & turned over several times before cooking. Juiciest pork we've ever had.
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.
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.
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.
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!
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!
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!
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.
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.
Takes a little bit of preparation, but a great dish to serve to guests
I made this for a Valentines dinner party. I made it in the morning and put the crumbs on just before baking. When we got home from our chocolate and wine tasting tour, I popped it in the oven and used a meat thermometer. It was perfect and so beautiful. I served twice baked potato casserole, spinach salad and fresh broccoli. Everyone loved it. It was so moist inside and golden outside. Mmmm!!!!!
This is an outstanding recipe!!! I made it for a dinner party and I was worried it might turn out a bit dry, but is was SO juicy inside. I think that was due to the fruits soaked in wine and alcohol. I did add a little more cooking time and extra shallots for flavor. everyone raved about this recipe. I would make it again for sure!