Rolled Pork Loin With Fruit and Herbs
- Ready In:
- 2hrs
- Ingredients:
- 14
- Serves:
-
6
ingredients
- 4 lbs pork loin
- salt and pepper, to taste
-
FILLING
- 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 1 cup chopped peaches, chopped or 1 cup apple
- 1 tablespoon balsamic vinegar
- 1⁄4 cup white wine
-
RUB
- 1⁄3 cup Dijon mustard
- 2 garlic cloves, minced
- 2 tablespoons olive oil
directions
- 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.
- FILLING.
- 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.
- RUB.
- Mix Dijon mustard, minced garlic and olive oil.
- ASSEMBLE.
- 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.
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Reviews
-
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!
RECIPE SUBMITTED BY
Julie in TX
Amarillo, Texas