Ingredients
- 1 (2 1/2-lb) boneless pork loin roast
- Fruit Stuffing
- 1 cup port wine
- 1/2 cup chopped, dried apricots
- 1/2 cup chopped, pitted prunes
- 1 Tbsp butter
- 1/4 cup chopped onion
- 1/4 cup chopped celery
- 2 garlic cloves, chopped
- 1/2 cup dry breadcrumbs
- 1/4 tsp salt
- 1 tsp chopped fresh marjoram leaves
- 1 tsp chopped fresh savory leaves
- 1 tsp chopped fresh sage leaves
- 1/4 tsp pepper
- Spice Rub
- 1/4 cup packed brown sugar
- 2 Tbsp port wine
- 1/4 tsp ground nutmeg
- Preparation: Serves 8
- Preheat oven to 400°F.
- To prepare Fruit Stuffing, combine port, apricots and prunes in a saucepan; bring to a boil. Reduce heat to medium; cook 5 minutes.
Preparation
Step 1
Preparation: Serves 8
Preheat oven to 400°F.
To prepare Fruit Stuffing, combine port, apricots and prunes in a saucepan; bring to a boil. Reduce heat to medium; cook 5 minutes.
Melt butter in a nonstick skillet over medium-high heat. Add onion, celery and garlic; sauté 2 minutes. Remove from heat; stir in apricot mixture, breadcrumbs and next 5 ingredients (through pepper). Using a long, thin knife, cut a 1½-inch-wide horizontal slit into the short end of roast; cut through to the other end of roast to form a deep pocket. Spoon Fruit Stuffing into pocket; pack using the handle of a wooden spoon.
To prepare Spice Rub, combine sugar, port and nutmeg. Score a diamond pattern on top of roast using a sharp knife; spread spice rub over top. Place roast, rub-side up, on a broiler pan coated with cooking spray. Insert meat thermometer into meaty part of roast. Bake for 1 hour and 15 minutes or until thermometer registers 165°F (medium). Cover and let stand 10 minutes before slicing.