Apple and Plum Stuffed Pork Loin
- Ready In:
- 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
- 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.
- Meanwhile, roll and tie the loin so that you'll be able to stuff things into the inside.
- Drain the rehydrated plums, reserving the liquid.
- 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.
- Preheat oven to 350 degree F.
- In a large roasting pan on the stovetop, melt the oil and butter together, then brown all sides of the stuffed loin.
- 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.
- 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).
- 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.
- 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.
- Untie the loin, cut, and serve it with the sauce and whatever delicious sides you’ve chosen.
- Makes 4-6 servings.
- Note: some folks like to add a bit of Dijon into the sauce.
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<p>It's simply this: I love to cook! :) <br /><br />I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. <br /><br />I am proud to say that I have several family members who are also on RecipeZaar! <br /><br />My husband, here as <a href=http://www.recipezaar.com/member/39857>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. <br /><br />My sister <a href=http://www.recipezaar.com/member/65957>Cathy is here as cxstitcher</a> and <a href=http://www.recipezaar.com/member/62727>my mom is Juliesmom</a> - say hi to them, eh? <br /><br />Our <a href=http://www.recipezaar.com/member/379862>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) <br /><br />I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. <br /><br />In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. <br /><br />Cooking peeve: food/cooking snobbery. <br /><br />Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.</p>