Apricot and Plum Stuffed Loin of Pork

Source: dLife

Sweet and healthy pork loin.

Nutrition Facts
Makes 6 servings
Amount Per Serving
Calories	476.6
Total Carbs	43.1g
Dietary Fiber	2.5g
Sugars	23.2g
Total Fat	18.2g
Saturated Fat	6.8g
Unsaturated Fat	11.4g
Protein	27.1g
Sodium	563.4mg
Dietary Exchanges Fat 1 1/2, Fruit 1, Meat 3 1/2, Other Carbohydrate 1, Starch , Vegetable 1/2
See the Detailed Nutritional Analysis
Powered by ESHA

0.67 cup port wine
4 oz dried apricots, chopped
0.5 cup Plums, dried, pitted, chopped
0.5 cup Preserves, apricot
2 tbsp bread crumbs
1 tbsp dijon mustard
1.5 lb whole loin pork chops, boneless, trimmed
1 tsp salt
0.25 tsp black pepper, fresh ground
1 medium onions, chopped
1 fresh carrots, chopped
1 cup beef broth, fat free, unsalted
1 tbsp Butter, unsalted

1 Place a rack in a roasting pan and spray both with nonstick cooking spray. Preheat oven to 400 degrees F.
2 Place the wine, 1/4 cup of apricots, and 1/4 cup of plums into a small pot over medium high heat and bring to a simmer. Remove from heat source and let sit 10 minutes until the fruit softens.
3 Drain the fruit over a bowl to separate from liquid. Set liquid aside and place fruit into a bowl and mix with 1/4 cup of preserves, bread crumbs, and mustard; mix well.
4 Cut the pork in half, lengthwise, leaving a 1/2 inch hinge so it opens like a book (do not cut all the way through).
5 Place the pork, cut side down, between 2 sheets of heavy duty plastic wrap and pound with a meat mallet or rolling pin to 1/2 inch thickness. Sprinkle evenly with 3/4 teaspoon of salt and pepper.
6 Flip the pork so the cut side is facing up and spoon the stuffing evenly down the center, leaving 1/2 inch border. Fold the pork over the filling and tie with kitchen string to secure.
7 Place the onions, carrots, broth, and reserved port liquid from step 3 into the roasting pan. Place the pork on the rack and roast 45 minutes.
8 Brush 1 tablespoon of the preserves onto the pork and roast 5 minutes. Repeat brushing and roasting 3 more times with the remaining 3 tablespoons of preserves until a meat thermometer inserted into the center read 160 degrees F. Let sit 10 minutes.
9 Strain the juices from the pan through a strainer and into a small pot; throw out the solids. Stir in the remaining 1/4 cup of apricots and 1/4 cup of plums, and bring to a boil. Continue boiling for 1 minute. Remove the pan from heat source and stir in butter and remaining 1/4 teaspoon of salt.
10 Slice pork into 12 slices and serve with sauce.

If soidum is a concern then eliminate the added salt.