1 hr 30 mins
One by me, adapted from a Scandinavian cookbook. (Actually, I think this method was described to me by a friend and I used that description in combination with glancing at a recipe.) From Friday, December 28th, 2001, LJ entry describing dinner. It was really easy to make, and absolutely delicious! A tribute to the folks in Puget Sound's Ballard and my own German/English/Scandinavian heritage. :)
My Private Note
Units: US | Metric
- 1 1/2 lbs pork loin
- kitchen twine
- 1 cup dried plums or 1 cup prune
- water or wine
- 1 cooking apple, peeled, cored, and sliced
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 cup white wine
- 1 cup half-and-half
- 2 tablespoons black currant jelly or 2 tablespoons red currant jelly
- salt & freshly ground black pepper, to taste
- 1Place the dried plums (prunes) in a saucepan with water or wine to cover and simmer them for 2-3 minutes to rehydrate a bit, then remove from heat and let sit for about 30 minutes.
- 2Meanwhile, roll and tie the loin so that you'll be able to stuff things into the inside.
- 3Drain the rehydrated plums, reserving the liquid.
- 4Using the end of a long wooden spoon (or something else you have about that will work), push the plums and apple slices alternately into the rolled and tied pork loin from both ends.
- 5Preheat oven to 350 degree F.
- 6In a large roasting pan on the stovetop, melt the oil and butter together, then brown all sides of the stuffed loin.
- 7Add the reserved plum liquid and wine, then bake in the roasting pan at 350 degrees F for 1 1/2 to 2 hours (time depending on the thickness and weight of your loin), checking for doneness periodically.
- 8When it's done, carefully remove the meat from the roasting pan and let the meat sit, covered, for a few minutes on a platter (probably the one you'll serve it on).
- 9Move the roasting pan back to the stovetop and set on medium low, then pour in a cup of half and half into the remaining liquid in the pan.
- 10Stir in one to two tablespoons of current jelly (to taste) and let it reduce to your preferred thickness for the sauce. Season to taste with salt and freshly ground black pepper.
- 11Untie the loin, cut, and serve it with the sauce and whatever delicious sides you’ve chosen.
- 12Makes 4-6 servings.
- 13Note: some folks like to add a bit of Dijon into the sauce.
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Nutritional Facts for Apple and Plum Stuffed Pork Loin
Serving Size: 1 (263 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 710.0
- Calories from Fat 365
- Total Fat 40.6 g
- Saturated Fat 15.4 g
- Cholesterol 132.0 mg
- Sodium 123.0 mg
- Total Carbohydrate 40.9 g
- Dietary Fiber 3.9 g
- Sugars 24.0 g
- Protein 36.7 g