Jeanette's Stuffed Pork Loin

Stuffed Pork Loin Recipe

Cut Dried Fruit in to Small Pieces.

This recipe comes from my good friend Jeanette.

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.

Meat:

• 1-2 Pork Loin

Stuffing:

• 4 dried pears
• 4-6 dried apricots
• 4 dried prunes, figs etc

Honey & Soy Marinade:

• 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

Carefully insert narrow knife lengthwise into the pork loin (from each end) to create a small opening.

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,

Anders