Apple and Plum Stuffed Pork Loin

Made This Recipe? Add Your Photo

Total Time
2hrs
Prep 30 mins
Cook 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. :)

Ingredients Nutrition

Directions

  1. Place 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.
  2. Meanwhile, roll and tie the loin so that you'll be able to stuff things into the inside.
  3. Drain the rehydrated plums, reserving the liquid.
  4. Using 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.
  5. Preheat oven to 350 degree F.
  6. In a large roasting pan on the stovetop, melt the oil and butter together, then brown all sides of the stuffed loin.
  7. Add 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.
  8. When 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).
  9. Move 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.
  10. Stir 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.
  11. Untie the loin, cut, and serve it with the sauce and whatever delicious sides you’ve chosen.
  12. Makes 4-6 servings.
  13. Note: some folks like to add a bit of Dijon into the sauce.