Stuffed Pork Loin

Ingredients

• Extra virgin olive oil

• 1 yellow onion, fine dice

• 4 cloves of garlic, minced

• 8 oz dried fruit mix, raisins, dried cherries, dried apricots and / or dried cranberries

• 3 sprigs fresh sage, stripped and minced

• 1/2 tsp smoked paprika

• 1 Cup water

• zest of one orange, no pith

• 1/2 cup of roasted nuts, walnuts, almonds and / or hazelnuts, chopped

• 4 oz baby spinach

• 4 to 5 lb boneless pork loin, butterflied (see note above)

• 6T butter

• 1/4 C apricot preserves

• juice of one lemon

• kitchen twine

• internal meat thermometer

Preparations

Filling:
Heat some olive oil in a skillet and saute' the onions and garlic adding salt and pepper over low heat until tender. Add the dried fruit along with the sage and paprika. Continue cooking for a couple of minutes then add the water and simmer for about 5 to 10 minutes. Remove from heat and stir in the zest, roasted nuts and spinach.

Glaze:
In a small saucepan melt a couple of tablespoons of butter and add the apricot jam and lemon juice stirring to combine. Set aside.

Loin:
Butterfly the porkloin and smooth it out more or less flat then salt and pepper both sides generously. This is a large cut of meat and needs a good amount of seasoning. Flip it cut side up and spread the filling evenly except for about the last two inches on the side where it will eventually roll up. Roll the loin doing your best not to squish out the filling. Place the roll with the cut side down and tie every couple of inches using the kitchen twine. Preheat oven to 350°F.
Browning the loin can be done a couple of ways. This is only to get a good sear on the outside. A smaller loin can use a dutch oven where a larger loin may have to be seared on a griddle. Either way, melt a couple of tablespoons of butter and sear the loin over medium heat a few minutes (3-4) on each side until slightly golden.

Based on the size, place the loin on a sheet pan or dutch oven. Place in the preheated oven and cook uncovered for about 45 minutes keeping an eye on the internal temperature. Remove and brush well adding half the glaze. Return to the oven and cook up to 145°F. Remove then add the remaining glaze and rest for about 10 to 15 minutes.

Adopted from a Splendid Table Recipe

Urban Cowgill
January 2023