Pork Loin with Dried-Plum Stuffing

Name: Pork Loin with Dried-Plum Stuffing
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 0 teaspoons freshly ground black pepper; 0 teaspoons freshly ground black pepper; 118 milliliters finely chopped celery; 1 Tbsp Dijon mustard; 237 milliliters finely chopped dried plums; 355 milliliters fat-free, less-sodium chicken broth, divided; 1 Tbsp all-purpose flour; 2 Tbsps minced fresh parsley; 1 Tbsp chopped fresh rosemary; 1 Tbsp chopped fresh thyme; 2 garlic cloves, minced; 59 milliliters fresh orange juice (about 1 orange); 1 Tbsp grated orange rind; 79 milliliters finely chopped pecans; 907 grams pork loin, trimmed; 59 milliliters port; 315 milliliters finely chopped red onion; 0 teaspoons salt; 1 teaspoons salt

Need a dairy free main course? Pork Loin with Dried-Plum Stuffing could be a great recipe to try. This recipe serves 8. One serving contains 258 calories, 27g of protein, and 8g of fat. A mixture of port, celery, salt, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. From preparation to the plate, this recipe takes about 45 minutes. Thanksgiving will be even more special with this recipe. If you like this recipe, you might also like recipes such as Roasted Pork Loin With Apple, Onion & Dried Plum Stuffing, Pork Loin with Dried-Fruit and Chestnut Stuffing, and Dried Plum-Stuffed Pork Loin in Sweet Sherry Sauce (Lomo Relleno).

Instructions

Preheat oven to 42

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Oven

To prepare stuffing, heat a large skillet coated with cooking spray over medium heat.

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Cooking Spray

Stuffing

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Frying Pan

Add onion, celery, and garlic; cook 7 minutes or until tender, stirring frequently.

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Celery

Garlic

Onion

Remove from heat. Stir in dried plums and next 8 ingredients (dried plums through 1/4 teaspoon pepper); set aside.

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Prunes

Pepper

Slice pork lengthwise, cutting to, but not through, other side. Open halves, laying pork flat.

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Pork

Place plastic wrap over pork; pound to 1/2-inch thickness using a meat mallet or rolling pin.

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Meat

Pork

Wrap

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Plastic Wrap

Meat Tenderizer

Rolling Pin

Spread stuffing over pork, leaving a 1-inch border.

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Stuffing

Spread

Pork

Roll up tightly; secure at 1 1/2-inch intervals with twine. Rub pork with 1/4 teaspoon salt and 1/4 teaspoon pepper.

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Pepper

Pork

Roll

Salt

Dry Seasoning Rub

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Kitchen Twine

Place pork on a rack in a broiler pan coated with cooking spray.

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Cooking Spray

Pork

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Broiler Pan

Bake at 425 for 40 minutes or until a meat thermometer inserted in center of pork registers 155, turning the pork after 20 minutes.

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Meat

Pork

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Kitchen Thermometer

Oven

Place pork on a cutting board; let stand 10 minutes.

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Pork

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Cutting Board

Cut into thin slices.

To prepare sauce, whisk together the flour and 1/4 cup broth.

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Broth

All Purpose Flour

Sauce

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Whisk

Place roasting pan over medium heat.

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Roasting Pan

Add port, stirring to loosen browned bits.

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Port

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.

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Mustard