epicuriosity, Food

(Epi)-curiosity – More Stuffing

A couple of weeks ago I came across a recipe for stuffed pork chops. I made them with delicious success. That got me thinking: who says stuffing has to be herb-flavored bread based? I dug out a couple other cookbooks and discovered it doesn’t!

My stuffed pork chops inspired me to try something similar.

As a fruit lover, when I ran across a recipe for “Fruit-stuffed Pork Loin” I was intrigued. Apples, dried apricots and prunes highlight the ingredient list of this main course. I decided to give it a try.

This 30 year old cookbook is loaded with great ideas.

I diced up the fruit and even added a couple other flavors I had in the pantry. I threw in a quarter of a cup of dried tart cherries and a quarter of a cup of craisins, reducing the whole cup of prunes called for in the recipe by half.

Chop, chop, chop … easy peasy.

The process was ridiculously simple. Boil a single cup of water, soak the fruit for five minutes and drain. Slice pockets into the pork loin, stuff in the chopped fruit and rub on an herb mixture.

My pork loin was sort of square, so I made three pockets for the stuffing.

Pop the whole thing into the oven for a low-and-slow cook. I adjusted the time since my little one pound pork loin was significantly smaller than the 4-5 lbs called for in the recipe.

… and now we wait.

When the loin was done I set it out to rest and whipped up a batch of gravy from the pan drippings. Carving the loin into slices revealed a scrumptious-looking pile of fruit-enhanced slices.

It sure looks good.

I added a pile of oven roasted potatoes and served with my favorite red wine. The result was incredible! It was almost impossible to stop at a single serving. Between Greg and I we managed to save one thick slice. He called dibs on the leftovers.

We decided with all that fruit, we could skip the veggies.

There’s a whole world out there just waiting to be explored. Discovering recipes long hidden in the pages of old cookbooks is an adventure worth investigating.

© The World A to Z, LLC 2023 — Unless otherwise indicated, no compensation was received for this blog.

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