PORK LOIN STUFFED WITH DRIED FIGS AND APRICOTS

Pork Loin Stuffed with Dried Figs and Apricots image

Provided by jackie shuler

Categories Roasts

Time 2h45m

Number Of Ingredients 8

6 oz dried figs
4 oz dried apricots
1/2 c white wine
2 Tbsp packed brown sugar
2 tsp minced garlic, separated
1 Tbsp fresh or dry herbs, rosemary, basil, thyme, chopped
2 1/2 lb boneless pork loin
1/4 c Dijon mustard

Steps:

1. For Stuffing, in a small saucepan, add dried fruit, 1 tsp garlic, brown sugar, herbs and wine. Bring to simmer, cover and cook until fruit is plump and tender and the wine has evaporated. If fruit is still tough, add a little more water and simmer until tender. Set aside to cool.
2. Preheat oven to 425 degrees. Stand the roast on its end and insert a long slender knife down the center of the loin to make a 1 1/2 inch pocket and pack the fruit into the pocket working from both ends of the loin.
3. In a small bowl mix the mustard with 1 tsp minced garlic, 1/2 tsp salt, and 1/2 tsp pepper. Spread mixture over pork. Place on loin on a rack in a roasting pan. Roast 15 minutes then reduce temperature to 350 degrees and continue roasting for 50 to 60 minutes until a meat thermometer registers 155 degrees. Let rest 15 minutes and slice.