Pork Tederloin - Prune-Stuffed w/ Drambuie Jus

By KeyIngredient

Also very good for Chicken,
Will stuff 4 chicken breasts

Ingredients

• 9 pitted prunes, coarsely chopped
• 1 tbsp olive oil
• 1 large cloves garlic, minced
• 1 tsp finely grated orange zest
• 1 tsp finely minced thyme leaves
• 1/2 tsp each kosher salt & freshly
• ground black pepper
• 1/4 tsp ground coriander
• 1 boneless centre-cut pork loin roast
• (about 3 lbs/1.5 kg)
• 1/2 cup Drambuie
• 1 cups low-sodium chicken stock
• 1 tbsp cold unsalted butter, cubed
• Thyme sprigs for garnish

Preparation

Step 1

1 Preheat the oven to 325°F (160°C).

2. In a medium bowl, stir together
prunes, 1 1/2 tsp olive oil,
garlic, orange zest, thyme,
1/4 tsp ea salt/pepper,& coriander

3. If pork roast comprises 2 pieces
of loin tied together, snip
strings securing pork, open up both
halves like a book. Spread prune
mixture over inside of one half of
pork. Reassemble roast & tie
securely at intervals w/kitchen
twine.

OR
4. If pork roast comprises just 1
piece of loin, snip any strings
securing pork and place it, fat-
side down, on a cutting board.

With a sharp knife, make 1
deep cuts down the entire length
of the roast, stopping about 1 inch
from the fat side.

Stuff prune mixture evenly into
cut. Tie roast securely at
intervals with kitchen twine.

5. Sprinkle pork evenly all over with
remaining salt and pepper. In a
large heavy skillet, heat remaining
oil over medium-high heat. Cook
pork in skillet for 6 to 8 minutes,
turning often, until browned on all
sides, including the ends.

6 Place pork, fat-side up, in a
shallow roasting pan. Drizzle pork
with 1/8 cup Drambuie. Roast for 25
minutes.
Drizzle with another 1/8c Drambuie.

7. Roast for a further 25 to 30
minutes or until an instant-read
thermometer inserted into centre of
pork registers 135°F (57°C). Remove
the pork to a cutting board. Tent
loosely with foil and let stand for
10 minutes.

8. Add remaining Drambuie to roasting
pan and bring to a boil over medium
heat, stirring to scrape up any
browned bits from bottom of pan.

Add chicken stock to pan. Boil,
stirring often, for about 5 minutes
or until liquid has reduced
slightly. Remove the pan from the
heat. Whisk in butter a little at a
time. Season with more salt&pepper
to taste if necessary.

9. Cut pork into slices & arrange on a
warm serving platter, discarding
twine. Garnish w/thyme sprigs.

Pour the Drambuie jus into a
pitcher and serve alongside.


Serves 2