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Prep 1 hr
Cook 1 hr
I love the taste of fruit and pork. I found this recipe in Southern Living Magazine and adapted it to my taste. If you don't want to mess with preparing the loin yourself, most butchers will do it for you.
- 4 lbs pork loin
- salt and pepper, to taste
- 1⁄2 cup finely diced onion
- 2 tablespoons olive oil
- 1⁄2 cup sun-dried tomatoes with Italian herbs, drained & chopped
- 1 tablespoon jalapeno chile, diced
- 1 teaspoon fresh rosemary, chopped
- 2 cups raisins (make 1 cup of paste by blending 2 cups of fruit in a food processor or blender until smooth. You may)
- 1 cup raisins or 1 cup chopped apricots or 1 cup chopped peaches, chopped or 1 cup apple
- 1 tablespoon balsamic vinegar
- 1⁄4 cup white wine
- 1⁄3 cup Dijon mustard
- 2 garlic cloves, minced
- 2 tablespoons olive oil
- Preheat oven to 325°.
- TO PREPARE PORK FOR STUFFING.
- Place the pork on a cutting surface in the 12 o'clock position.
- Make a 3/4 inch deep cut along the right edge of the entire length of the roast.
- Roll the roast to the left.
- Starting inside the cut, hold the knife at an angle and cut another 3/4 inch deep cut along the previous cut.
- Keep turning the meat while repeating the 3/4 inch deep cuts until you have one large square sheet of pork.
- In a heavy pan, sauté the onions in the olive oil until they are caramelized and tender.
- Add the remaining ingredients and simmer on low for 15-20 minutes until the flavors are well blended.
- Mix Dijon mustard, minced garlic and olive oil.
- Season pork on both sides with salt and pepper to taste.
- Spread the filling evenly over the flattened pork to 3/4 inch around all edges.
- Roll the loin jelly-roll style and tie with string.
- Spread the rub on the outside of the pork.
- Bake for 45-60 minutes.
- Baste occasionally.
- Using a meat thermometer, check for an internal temperature of 140° for medium, 150° for medium-well, 160° for well done.
- Let the pork rest for 10-15 minutes before slicing.
this review is for the stuffing which Julie gave me in a post. I made up the stuffing using apples instead of the raisin paste, as that's a little more traditional in Australia. I took the stuffing to the butcher and he did the rest. I didnt use the rub, because I wanted crisp crackling, and I have always been told not to put anything on it !! :) anyway, we had the pork cold and sliced on Xmas day, and it was wonderfull! I am not usually a stuffing fan, but this pork was WAY too moist for me to take the credit. :) thanks Julie!