APPLE AND PLUM STUFFED PORK LOIN

Apple and Plum Stuffed Pork Loin image

Provided by Julesong

Categories Plums

Time 2h

Yield 4-6 serving(s)

Number Of Ingredients 11

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1 1/2 lbs pork loin
kitchen twine
1 cup dried plums or 1 cup prune
water or wine
1 cooking apple, peeled, cored, and sliced
2 tablespoons olive oil
1 tablespoon butter
1 cup white wine
1 cup half-and-half
2 tablespoons black currant jelly or 2 tablespoons red currant jelly
salt & freshly ground black pepper, to taste

Steps:

Place the dried plums (prunes) in a saucepan with water or wine to cover and simmer them for 2-3 minutes to rehydrate a bit, then remove from heat and let sit for about 30 minutes.
Meanwhile, roll and tie the loin so that you'll be able to stuff things into the inside.
Drain the rehydrated plums, reserving the liquid.
Using the end of a long wooden spoon (or something else you have about that will work), push the plums and apple slices alternately into the rolled and tied pork loin from both ends.
Preheat oven to 350 degree F.
In a large roasting pan on the stovetop, melt the oil and butter together, then brown all sides of the stuffed loin.
Add the reserved plum liquid and wine, then bake in the roasting pan at 350 degrees F for 1 1/2 to 2 hours (time depending on the thickness and weight of your loin), checking for doneness periodically.
When it's done, carefully remove the meat from the roasting pan and let the meat sit, covered, for a few minutes on a platter (probably the one you'll serve it on).
Move the roasting pan back to the stovetop and set on medium low, then pour in a cup of half and half into the remaining liquid in the pan.
Stir in one to two tablespoons of current jelly (to taste) and let it reduce to your preferred thickness for the sauce. Season to taste with salt and freshly ground black pepper.
Untie the loin, cut, and serve it with the sauce and whatever delicious sides you've chosen.
Makes 4-6 servings.
Note: some folks like to add a bit of Dijon into the sauce.