advertisement

advertisement

No Thanks
Let
Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Pork Loin with Dried-Fruit and Chestnut Stuffing

The dried-fruit and chestnut stuffing lends flavor as well as visual appeal to the pork loin. Choose any mix of fruit you like (we used cherries and apricots for their contrasting colors). Once rolled, add another layer of flavor to the pork with cracked coriander seeds and black peppercorns.

  • Prep:
  • Total Time:
  • Servings: 8
  • Yield: Serves 8
Pork Loin with Dried-Fruit and Chestnut Stuffing

Source: Everyday Food, December 2008

Ingredients

  • 1 boneless center-cut pork loin (4 pounds)
  • 1/2 cup jarred dry-packed cooked chestnuts, crumbled
  • 1/2 cup mixed dried fruit, coarsely chopped
  • Coarse salt
  • 1 tablespoon olive oil
  • 1 tablespoon black peppercorns, cracked
  • 1 tablespoon whole coriander seeds, cracked
  • 3/4 cup dry white wine
  • 2 teaspoons Dijon mustard
  • 1 can (14.5 ounces) reduced-sodium chicken broth
  • 3 tablespoons cold butter, cut up

Directions

  1. Preheat oven to 450 degrees. Place pork on a work surface. Hold a sharp knife parallel to work surface, and cut the pork almost in half, stopping 1 inch short of cutting through; open like a book.

  2. On work surface, arrange six 14-inch lengths of kitchen twine, 1 inch apart. Place pork, opened up, across twine. Sprinkle with chestnuts and dried fruit, leaving a 1-inch border all around; season stuffing with salt.

  3. Fold one long side over the other, overlapping slightly to form a cylinder; tie with twine. Rub with oil; sprinkle with cracked pepper and coriander, pressing to adhere. Season with salt. (To store, refrigerate, up to 1 day.)

  4. Place pork in a roasting pan; roast until an instant-read thermometer inserted in meat (not stuffing) registers 145 degrees, 35 to 40 minutes. Transfer to a cutting board (reserve pan); cover loosely with aluminum foil, and let rest (temperature will continue to rise).

  5. Place pan across two burners. Add wine; simmer, stirring constantly, until syrupy, 4 to 5 minutes. Add Dijon and broth; cook, stirring occasionally, until reduced by half, 6 to 8 minutes. Remove from heat; whisk in butter. Slice pork, and serve with wine sauce.

Reviews (7)

  • LizAdams 30 Dec, 2009

    This is FANTASTIC! I made it for a party

  • dropdeadcute 24 Dec, 2008

    Chestnuts at Williams Sonoma, Trader Joes, specialty food shops and some grocery stores

  • PEMG 16 Dec, 2008

    Where can I find the jarred chestnuts?

  • dropdeadcute 6 Dec, 2008

    Wonderful! I used a fig compote (instead of the dried fruit) and chestnuts...fabulous!

  • Treehugger4ever 16 Nov, 2008

    YUMMY!!!

  • Treehugger4ever 16 Nov, 2008

    Pork loin is soooo tasty!

  • Treehugger4ever 16 Nov, 2008

    Pork loin is soooo tasty!

Related Topics