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!
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.
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.
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.
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.
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.
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.
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.
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