California Central Coast Recipes
Roasted Pork Loin with Fruit
For several years now I've been craving a roasted pork loin that's stuffed with fruit. I've enjoyed one recipe in particular that was served me a few years ago and really impressed me with its distinct fruity-moist filling. I've been trying to duplicate that mouth- satisfying experience at home. I've finally come up a very delicious recipe that more than satisfies! I call it Roasted Pork Loin with Fruit.
All you do is buy a pork loin, flatten it and pound it with a mallet and then spread a filling of sauteed chopped onions that's mixed with figs, prunes, applesauce, cinnamon, clove, salt and pepper. Then roll it back up like a jelly roll and slowly roast it for about an hour. Oh! My God! It's an incredible taste medley of tender meat and fruits and it only takes about an hour to make!
Pork, as you may know, is now considered the "other white meat" (next to chicken breast) that's very easy to digest. Pork producers have been hard at work the last few decades developing a better quality of pork that's very low in fat and much easier to digest than the pork that we grew up with. The drawback however is you need to be careful not to overcook the meat. We find that a finish temperature of 160F is just right. What ever temperature you cook to, just remember that when you remove the meat to rest it will continue to cook to another 5 to 10 degrees more.
Preparation time: 15 minutesCooking time: 50 minutes
2-1/2 pound Boneless Pork Loin
4 Tablespoons Extra Virgin Olive Oil
3/4 cups Onion chopped
1 cup diced figs
1/4 cup diced prunes
1 cup raisins
1/2 cup Applesauce
1/4 teaspoons Ground Cinnamon
1/8 teaspoons Ground cloves
Salt and Freshly Cracked Black Pepper to taste
Dry Bread Crumbs
1 cup dry white wine
1/2 cup Port Wine
1 Preheat the oven to 475F
2 To flatten the pork loin, you will need to butterfly it if it is not already done. Unwrap the pork loin and place it on a cutting board. With a sharp knife cut length-wise straight down the center into the loin ALMOST completely through --stop 1/2 inch from cutting completely through.
3 Now rotate the knife 90 degrees and cut to the left slicing parallel to the cutting board at a thickness of 1/2", unrolling the loin as you cut. Do the same cut to the right side. When you are done you will have a piece of meat 1/2' thick.
4 Next pound the sliced loin with a mallet or meat tenderizer to a thickness of 1/4" inch. Look at the meat and depending upon how it is cut, decide the best way to roll it up to get a uniform pork roll. Choose the most uniform edge for the closing edge.
5 To prepare the filling, add 2 tablespoons of olive oil to a non-stick saute pan over medium heat. When hot, add the chopped onion and saute until the onion is softened and lightly golden.
6 Reduce heat to medium low and add the figs, prunes, raisins, apple sauce, cinnamon and clove and continue to cook for 5 minutes or until the mixture is the consistency of a light chunky jam. If the mixture gets a bit dry add a little apple juice. Taste and add salt and pepper to taste.
7 On the cut side, spread an even layer of the fruit mixture about 1/2 inch thick, starting opposite of the closing edge, stopping just short of the closing edge.
8 Roll up the loin and tie it at several places (a butchers knot works well) so it stays closed. Rub the loin with remaining extra virgin olive oil, lightly salt and pepper and dust with the bread crumbs. Place the roll in a stove top safe shallow baking pan.
9 Place the pan on the upper center oven rack and reduce the oven heat immediately to 375F. Roast the loin until the center of the roast reaches 150F, about 50 minutes (or about 10 degrees below your desired finish done-ness). Remove from the oven, place the roast on a warm platter and lightly cover with foil and allow the the roast to rest. It will continue to cook as it rests.
10 While the roast is resting, deglaze the roasting pan with one cup of white wine, scraping the bottom and sides of the pan well. Add the 1/2 cup of port wine and reduce the wine mixture to a thin syrup consistency.
11 Untie the loin roast, slice the loin into serving size slices (about 1/2 inch thick) and spoon the reduced pan juices and reduced wine over the loin. Serve immediately.
This is a very aromatic-fruity pork dish. An off dry Riesling or Gewurztraminer would be a good choice to serve with the roast.