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 ozdried figs
4 ozdried apricots
1/2 cwhite wine
2 Tbsppacked brown sugar
2 tspminced garlic, separated
1 Tbspfresh or dry herbs, rosemary, basil, thyme, chopped
2 1/2 lbboneless pork loin
1/4 cDijon mustard
How to Make Pork Loin Stuffed with Dried Figs and Apricots
- For Stuffing, in a small saucepan, add dried fruit, 1 tsp 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.
- Preheat 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.
- In a small bowl mix the mustard with 1 tsp minced garlic, 1/2 tsp salt, and 1/2 tsp 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.