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Apricot and Plum Stuffed Loin of Pork
Source: dLife

Sweet and healthy pork loin.

Rating:
Prep Time: 35 minutes
Cook Time: 1 hours
Difficulty: Intermediate

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 476.6
Total Carbs 43.1 g
Dietary Fiber 2.5 g
Sugars 23.2 g
Total Fat 18.2 g
Saturated Fat 6.8 g
Unsaturated Fat 1.7 g
Potassium 680.9 mg
Protein 27.1 g
Sodium 563.4 mg
Dietary Exchanges
2 Fat , 1/2 Vegetables , 1 1/2 Fruits , 4 Meat , 1 Other Carbs , 1/2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings
Ingredients

0.6667 cup  port wine
4 oz  dried apricots
0 1/2 cup  Plums, dried, pitted
0 1/2 cup  Preserves, apricot
2 tbsp  bread crumbs
1 tbsp  dijon mustard
1 1/2 lb  whole loin pork chops
1 tsp  salt
0 1/4 tsp  black pepper
1 each  medium onions
1 each  fresh carrots
1 cup  fat free unsalted beef broth
1 tbsp  Butter, unsalted
Directions
  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.

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