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Pork Loin Stuffed with Fruit and Nuts

Updated on May 8, 2013

Pork loin roll makes for a pretty presentation. This recipe calls for using dried fruit rehydrated in red wine, which creates a colorful slice of pork. For this pork loin recipe I used apricots and brazil nuts, but any combination that you like should work.

If you do not like to use cooking spray, grease the broiler pan with oil. Use a thin coating of mustard over the rolled pork loin if you think the bread crumbs will not stick; that is called for in the original recipe, but I do not like the flavor, so I omit. After being pounded and rolled, the meat is generally tender and moist enough for the bread crumbs to stick. I used panko bread crumbs, but any should be fine. When cutting the meat, it was easier for me to cut in 1" slices rather than 1/2" slices, but the latter makes for prettier plating.

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Cook Time

Prep time: 15 min
Cook time: 55 min
Ready in: 1 hour 10 min
Yields: 8 servings; serving size = 2 slices1/2" each

Ingredients

  • 1/2 c red wine
  • 3/4 c dried fruit, apricots, cherries, prunes, etc.
  • 1/3 c nuts, walnuts, brazil nuts, hazelnuts
  • 2 T shallots, chopped
  • 1/2 t lemon rind, grated
  • 1 1/2 t salt
  • 1 t pepper
  • 2 garlic cloves, minced
  • 1/2 c bread crumbs
  • 1 boneless pork loin, ~2 1/2 lbs.
  • cooking spray

How to Cook Pork Loin

Pork Loin is not the same as pork tenderloin; the latter, as the name suggests, is more tender. Nonetheless pork loin works well as a boneless roast or even sliced into boneless pork chops.

For safety make sure pork roasts reach an internal temperature of at least 145° F. To maintain juiciness, allow meat to rest for a minimum of three minutes before carving. According to FDA standards it is fine to consume pork that is pink in the center as long as the minimal internal temperature has been reached. For a pork loin roast allow about 20 minutes per pound at 350 °F.

Stuffed pork loin, shown with roasted bell pepper salad.
Stuffed pork loin, shown with roasted bell pepper salad. | Source

Instructions

  1. Preheat oven to 400°
  2. Combine wine and dried fruit in a microwave-safe bowl. Microwave on high for 2 minutes; let stand 10 minutes. If the fruit has not soaked up all the wine, strain, reserving fruit mixture.
  3. Combine fruit mixture, nuts, shallots, 1/4 teaspoon salt, and rind.
  4. Combine 3/4 teaspoon salt, bread crumbs, pepper, and garlic in a separate bowl.
  5. Cut pork in half lenghtwise, making sure not to cut all the way through; cut each half again lengthwise, still making sure not to cut through. The goal is to creat a "sheet" of meat.
  6. Sandwich the meat between two pieces of plastic wrap. Pound to an even thickness. Remove from plastic.
  7. Spread fruit mixture onto meat, leaving a half inch border on each side. Roll up the meat jellyroll fashion. Secure with toothpicks or string.
  8. Sprinkle remaining salt over pork. Press breadcrumb mixture around pork, creating a crust.
  9. Place the pork loin roll on a broiler pan coated with cooking spray. Bake at 400° for 55 minutes; the center of the roll should read 155° on a meat thermometer.
  10. Let pork loin roll stand for 10 minutes. Slice into even, 1/2" slices. Serving size is 2 slices.

Pork Loin with Fruit and Nuts

Nutrition Facts
Serving size: 1/8 of pork roll
Calories 323
Calories from Fat108
% Daily Value *
Fat 12 g18%
Saturated fat 4 g20%
Unsaturated fat 7 g
Carbohydrates 19 g6%
Fiber 1 g4%
Protein 79 g158%
Cholesterol 79 mg26%
Sodium 573 mg24%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Comments

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    • nArchuleta profile imageAUTHOR

      Nadia Archuleta 

      5 years ago from Denver, Colorado

      It presents nicely, too. Thanks for stopping by!

    • collegedad profile image

      collegedad 

      5 years ago from The Upper Peninsula

      Sounds really good. I may have to give this recipe a try! I'm definitely going to share this one. Thanks!

    • nArchuleta profile imageAUTHOR

      Nadia Archuleta 

      5 years ago from Denver, Colorado

      It is delicious -- thanks!

    • Eiddwen profile image

      Eiddwen 

      5 years ago from Wales

      Sounds delicious and thanks for sharing.

      Eddy.

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