Roasted Fruit-Stuffed Pork Loin

| Corky, Lori, Dana and Tracy Pollan
Roasted Fruit-Stuffed Pork Loin

Handsome and impressive, this pork roast is ideal for entertaining. Yet it also gets high marks from my grandchildren. The blend of fork-tender meat and tangy fruit delivers a crowd-pleasing fusion of flavors.—CORKY

Ingredients

  • 3/4 cup quartered dried apricots
  • 3/4 cup quartered dried pitted prunes
  • 1/3 cup port wine
  • 1 boneless pork loin (2 ½ to 3 pounds), rolled and tied by the butcher
  • 1/3 cup all-purpose flour
  • kosher salt
  • freshly ground black pepper
  • 2 tbsp extra virgin olive oil
  • 1 cup low-sodium beef broth
  • 1 cup red wine
  • 1 tbsp balsamic vinegar

Directions

  1. In a small mixing bowl, combine the apricots, prunes, and port wine. Cover and set aside to marinate for at least 15 minutes, or overnight if desired.
  2. Preheat the oven to 450ºF.
  3. Twist a long, narrow, sharp knife into the pork loin, first from one end and then from the other. Using the handle of a long wooden spoon, force a hole through the full length of the loin. Reinsert the knife and twist it around to make a hole an inch or so wide.
  4. Drain the fruit, reserving the liquid, and with your fingers or a long-handled spoon, stuff the fruit into the loin. Stand the roast up on one end to stuff it, then turn it over and stuff the other end so there is fruit all the way to the center.
  5. In a large dish or platter, mix the flour, 1 teaspoon of salt, and ½ teaspoon of pepper. Dredge the loin in the seasoned flour, including both ends to seal in the fruit. Shake off any excess.
  6. Heat a Dutch oven over high heat. Add the oil and when it shimmers, add the loin. Using tongs, brown the loin on all sides, including both ends, until crusty brown bits appear on the loin, 8 to 10 minutes.
  7. Transfer the loin to a plate and pour off the fat from the pot. Return the loin to the Dutch oven, add the beef broth, red wine, marinade, and any leftover fruit. Roast uncovered for 15 minutes.
  8. Lower the heat to 375ºF and continue roasting for an additional 30 minutes. Check the thickest part of the loin (avoiding the fruit) with an instant-read thermometer. When it registers 145ºF, remove from the oven, transfer to a cutting board, and tent with foil to finish cooking, about 10 minutes.
  9. While the loin rests, place the Dutch oven over high heat and add the vinegar. Boil, scraping the brown bits from the bottom of the pan with a wooden spoon, until the sauce is reduced and slightly thickened, about 8 minutes.
  10. Slice the pork loin and arrange on a platter. Spoon some of the sauce over it and serve, passing the remaining sauce separately.

This recipe originally appeared in The Pollan Family Table.