Prune Stuffed Roast Pork Loin with Orange Marmalade Glaze

By dfarber

Ingredients

• 1 medium onion, chopped
• 1/4 cup distilled white vinegar
• 2 tablespoons vegetable oil
• 2 large garlic cloves
• 2 teaspoon fresh thyme leaves
• 1 teaspoon gold brown sugar
• 1/2 small Serrano chili
• 1/2 teaspoon ground allspice
• 1 2-pound boneless pork loin
• 12 large pitted prunes
• 1/4 cup dark rum
• 1 thin green onion
• 4 tablespoons orange marmalade
• 1 cup canned low-salt chicken broth

Preparation

Step 1

Puree frist 8 ingredients in blender until thick and almost smooth. Place pork in 9x5x3 inch glass loaf pan. POur puree over. Chill overnight, turning once.
Combine prunes and rum in small bowl. Let stand 30 minutes. Drain.
Preheat oven to 450 degrees. Remove pork from marinade and pat dry. Discard marinade and pat dry. Discard marinade. Using knife, make lengthwise cut down center of pork, cutting 3/4 of the way through. Open as for a book. Season with salt and pepper. Thread green onion through hole in each prune. Lay prune strand in center of pork. CLose pork; skewer slit together. Place in 13x9x2 inch backing pan. Season salt and pepper. Brush with 1 tablespoon marmalade.
Roast pork until beginning to brown, about 20 minutes. Reduce oven temperature to 350 degrees. Continue roasting until thermometer inserted into thickest part of pork register 160 degrees, about 30 minutes. Transfer to platter; tent with foil.
ADd broth to baking pan. Set over medium-high heat; bring to boil, scraping up any browned bits. Transfer to medium saucepan. add 3 tablespoons marmalade; boil until sauce thickens slightly, about 5 minutes. Season with pepper. Slice pork; serve with sauce.