Fruit-Stuffed Pork Loin with Dijon-Garlic Crust
This roast is simple enough for a Sunday supper with the family or elegant enough for entertaining. In either instance it is a snap to prepare. Dried fruit (pick seasonal favorites) create a colorful and immensely flavorful channel down the center of the roast. The mustard coating seals in the moisture creating a delicious crust. Arrange overlapping slices of the roast on a platter and serve with steamed new potatoes or mashed sweet potatoes and a seasonal vegetable.
1 (2 1/2-pound) top loin pork roast, boneless
3 ounces dried apricots, (about 14)
5 ounces dried plums, about 16, pitted (prunes)
1/4 cup Dijon-style mustard
1/4 teaspoon garlic powder
1/4 teaspoon black pepper, freshly ground
2 carrots, peeled and cut into 1-inch chunks
2 ribs celery, trimmed and cut into 1-inch chunks
1 medium onion, cut into 1-inch chunks
1 cup dry white wine
- Arrange an oven rack one-third up from the bottom of the oven. Preheat the oven to 350°F (175°C).
- Stand the roast on its end and insert a thin-bladed knife down the center of the roast lengthwise, creating a tube-like opening. Stuff the length of the roast with the dried fruit, stacking a piece of apricot on top of a prune as you stuff it. (If necessary, cut a slit at the other end of the roast and stuff half the fruit from one side of the roast and half the fruit from the other side.)
- In a small bowl combine the mustard with the garlic powder and pepper. Rub the roast all over with the mustard mixture.
- Arrange the carrots, celery, and onion in the bottom of a 9-by-13-inch baking pan. Place the roast on top of the vegetables. Pour the wine over top and add up to 1/2 cup water to the pan. (The liquid should cover the bottom of the pan but be below the bottom of the roast.)
- Roast the pork, uncovered, for 40 to 50 minutes, or until an instant-read thermometer registers 145°F (162.7°C). (Insert the thermometer into the meat portion of the roast, keeping the tip away from the fruit.)
- Remove from the oven, transfer the roast to a carving board, tent loosely with foil, and let rest about 10 minutes. (Discard the vegetables and liquid in the pan.)
Makes 8 servings.
Nutritional Information Per Serving (1/8 of recipe): Calories: 228 calories; Protein: 28 grams; Fat: 6 grams; Sodium: 148 milligrams; Cholesterol: 70 milligrams; Saturated Fat: 1 grams; Carbohydrates: 19 grams; Fiber: 2 grams.
Recipe and photograph provided courtesy of National Pork Board.