|Cut Dried Fruit in to Small Pieces.|
Jeanette is a fantastic cook, and she is also one of my greatest contributors to the blog.
This pork loin recipe takes a bit of time to make. However it is well worth the extra work.
Here are the ingredients for this recipe.
- 1-2 Pork Loin
- 4 dried pears
- 4-6 dried apricots
- 4 dried prunes, figs etc
- ½ Cup honey
- ½ Cup white wine
- ¼ Cup soy sauce
- ¼ Cup oil
- 2 cloves garlic, crushed
- Salt and pepper
- Fresh rosemary sprigs or other herbs of choice
|Stuff Pork Loin|
|Put Pork Loin in to Zip Lock Bag With Marinade|
With the end of a wooden spoon, gently push each piece of fruit into the opening…about 2-3 pieces for each side.
Combine all ingredients of the marinade and pour over stuffed pork loin in a zip lock bag. Refrigerate for 4+ hours turning occasionally.
Barbecue (or cook in oven) on med/low until done…slice diagonally and serve with rice, hassleback potatoes or salad.
Wine Pairing and Recommendation:
Since I’m really big on red wines, I would probably go with a Merlot such as Wyndham Estate “Bin 999″ Merlot.
Kiss the Cook,