Bacon-Wrapped Roast Pork Loin Stuffed With Dried Fruit
- Total Time
- 2 hours 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- Ā½cup brandy
- 1cup (6 ounces) mixed dried, pitted fruit (for example, apples, prunes, apricots, pears)
- 2teaspoons chopped sage leaves
- 1Ā½teaspoons chopped thyme leaves
- Salt and freshly ground black pepper to taste
- 1boneless 3Ā½-pound pork loin, trimmed
- 8slices (about Ā¼ pound) bacon
- 2shallots, peeled and finely chopped
- ā cup red wine
- ā cup heavy cream
- 1teaspoon Dijon mustard
Nutritional analysis per serving (6 servings)
301 calories; 20 grams fat; 10 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 8 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 8 grams protein; 372 milligrams sodium
Note: The information shown is Edamamās estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionistās advice.
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Preparation
- Step 1
In a small saucepan, warm, but do not boil, the brandy. Place the fruit in a small bowl, cover with the brandy and soak for 20 minutes. Drain, reserving the brandy, and coarsely chop the fruit. Return the fruit to the bowl and toss with 1 teaspoon of the sage and Ā½ teaspoon of the thyme and season it lightly with salt and pepper.
- Step 2
Preheat the oven to 450 degrees. Place the pork on a work surface. Using a long, round metal or wooden skewer about Ā¾-inch thick, pierce a channel through the center of the loin. Stuff the fruit into the channel, using the skewer to pack it in. Season the loin lightly with salt and pepper and drape the bacon slices over it.
- Step 3
Use butcher's twine to tie the roast. Place the roast in a roasting pan fitted with a rack and roast for 15 minutes. Lower the heat to 350 degrees and continue to roast until the pork is cooked but, when poked with a knife, the juices at the center still run slightly pink, about 1 hour more. Transfer the roast to a serving platter and allow to rest, covered, for 15 minutes.
- Step 4
Meanwhile, remove the rack and place the roasting pan on top of the stove over medium heat. Add the shallots to the pan juices and cook, stirring, until they are softened, about 3 minutes. Add the reserved brandy and the wine and simmer until reduced by half. Whisk in the cream and mustard and continue to simmer until slightly thickened.
- Step 5
To serve, remove the twine from the roast, slice and serve with the cream sauce.
Private Notes
Comments
Best part of the recipe is the sauce - outstanding. As another reviewer mentioned, recipe doesn't state where to add remaining herbs so I tossed into the sauce. The only modification I would make for next time is to cook at the 350 degree temperature for less then an hour, maybe 50-55 minutes. Also, have no idea where to fine a 3/4" shewer so I simply sliced thru the center of the loin and then massaged the cut into a round hole with fingers to create a cavity for the stuffing.
This is delicious. Made mostly as directed except we used pork tenderloin which is a totally different cut of meat than pork loin. It still came out yummy but we adjusted the cook time and heat. Used a meat thermometer to insure doneness.
Absolutely delicious. Dispensed with the stuffing because, if you like the meat medium rare, it means the stuffing will be "raw." I did everything else except use brandy. After reading other comments, I roasted the meat to 127 degrees, and it melted in my mouth. I'd probably up it to 130 next time, however. To give a taste of the "missing" fruit, I added some dried currants to the sauce, which gave everything a nice sweetness. Next time I'll try dried cranberries. A winner!
Dumped leftover herbs in the sauce, as well. I accidentally used turkey bacon and forgot to buy shallots so used garlic instead. It was still really flavorful.
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