The dried-fruit and chestnut stuffing lends flavor as well as visual appeal to the pork loin. Once rolled, add another layer of flavor to the pork with coriander seeds and peppercorns.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.)

  • 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).

  • 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)

57 Ratings
  • 5 star values: 5
  • 4 star values: 9
  • 3 star values: 27
  • 2 star values: 12
  • 1 star values: 4
Rating: Unrated
12/30/2009
This is FANTASTIC! I made it for a party
Rating: Unrated
12/24/2008
Chestnuts at Williams Sonoma, Trader Joes, specialty food shops and some grocery stores
Rating: Unrated
12/16/2008
Where can I find the jarred chestnuts?
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Rating: Unrated
12/06/2008
Wonderful! I used a fig compote (instead of the dried fruit) and chestnuts...fabulous!
Rating: Unrated
11/16/2008
YUMMY!!!
Rating: Unrated
11/16/2008
Pork loin is soooo tasty!
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Rating: Unrated
11/16/2008
Pork loin is soooo tasty!