Dried Fruit Stuffed Pork Loin

Recipe Ingredients

1/4 lb	113g / 4oz	Dried apricot halves
1/4 lb	113g / 4oz	Dried figs
1/3 cup	53g / 1.9oz	Golden raisins
1/2 cup	118ml	Apple juice
1 cup	237ml	Low sodium chicken broth
4		Fresh sage leaves
2 tablespoons	30ml	Butter
1 teaspoon	5ml	Ground ginger
2		Garlic cloves
1 tablespoon	15ml	Lemon juice
		Salt - to taste
		Freshly-ground black pepper - to taste
3 lbs	1362g / 48oz	Boneless pork loin
		Vegetable oil - as needed
		Fresh herbs
		= (such as parsley, sage, rosemary and
		Thyme)

Recipe Instructions

In a saucepan, combine apricots, figs and raisins over medium heat. Add apple juice and chicken broth. Add sage, butter, ginger, garlic, and lemon juice. Season with salt and pepper. Cook until the fruits are reconstituted and the liquid is reduced by half, about 25 minutes. Transfer the fruit mixture to a blender or food processor and puree until thick and smooth.

Carve a tunnel through the center of the loin with a sharpening steel or wooden dowel. Widen the tunnel using your fingers. Inject the sauce into the opening using a pastry bag fitted with a metal tip. The filling should go all the way through the loin.

Rub the pork all over with oil, herbs, salt and pepper. Sear the pork on a hot grill on all sides then transfer to a large baking pan. Bake in a preheated 375 degree oven. Roast until a meat thermometer inserted into the center of the roast registers 160 degrees, about 35 to 45 minutes.

Transfer pork roast to a cutting board; let stand 10 minutes before carving into pinwheels. Serve with pan juices.

This recipe yields 8 servings.

Source:
FOOD 911 with Tyler Florence - (Show # FO-1B19) - from the TV FOOD NETWORK

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