Pork Loin Stuffed with Dried Figs and Apricots
Blue Ribbon Recipe
This looks and sounds so darn fancy, but it's a dream to prepare! The Test Kitchen
- 6 oz
- dried figs
- 4 oz
- dried apricots
- 1/2 c
- white wine
- 2 Tbsp
- packed brown sugar
- 2 tsp
- minced garlic seperated
- 1 Tbsp
- fresh or dry herbs, rosemary basil thyme, chopped
- 2 1/2 lb
- boneless pork loin
- 1/4 c
- dijon mustard
How to Make Pork Loin Stuffed with Dried Figs and Apricots
- 1For Stuffing, In small sauce pan, add dried fruit, 1tsp garlic, brown sugar, herbs and wine, bring to simmer, cover and cook until fruit is plump and tender and the wine has evaporated. If fruit is still tough, add a little more water and simmer until tender. Set aside to cool.
- 2Preheat oven to 425 degrees.
Stand the roast on its end and insert a long slender knife down the center of the loin to make a 1 1/2 inch pocket and pack the fruit into the pocket working from both ends of the loin.
- 3In a small bowl mix the mustard with 1 teaspoon minced garlic, 1/2 teaspoon salt and 1/2teaspoon pepper. Spread mixture over pork. Place on loin on a rack in a roasting pan. Roast 15 minutes then reduce temperature to 350 degrees and continue roasting for 50 to 60 minutes until a meat thermometer registers 155 degrees. Let rest 15 minutes and slice.