I love to stuff pork loin usually with spinach, garlic, and sun-dried tomatoes but had some dried figs and apricots so decided to try. Taking it to church for a potluck. I hope they like it!
Blue Ribbon Recipe
This stuffed pork loin looks and sounds so darn fancy, but it's a dream to prepare. The herb mixture and apricot-fig stuffing add a sweet and savory flavor to the pork. Once roasted, the meat is tender and juicy. Serve alongside roasted veggies and creamed potatoes with a glass of wine for a fantastic fall dinner.
Ingredients For pork loin stuffed with dried figs and apricots
packed brown sugar
minced garlic, separated
fresh or dry herbs, rosemary, basil, thyme, chopped
2 1/2 lb
boneless pork loin
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 the 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 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.
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