apricots, Belgian endive, cinnamon sticks, cippolini onion, dried apples, dried cherries, dried fruit, golden raisins, honey, kitchen string, lemon, pear, pear preserves, pork loin, red wine, roasted, rosemary, sage, walnuts
As I already had a fruit mixture made – from a gathering I had hosted for a friend earlier in the week – and my brother took over the pounding duties, to get the pork loin to the specified thickness – I found this elaborate looking Spicy Fruit Stuffed Pork Loin, actually came together quite easily.
ENDIVE SPEARS WITH DRIED FRUIT CHAROSET
1 cup red wine
1 1/2 ounces of dried apples, diced
2 ounces dried apricots, diced
2 ounces dried cherries, roughly chopped
1 1/2 ounces golden raisins
2 tablespoons honey
1 tablespoon lemon zest
pinch of salt
2 cinnamon sticks
2 ounces walnuts, toasted and chopped
leaves from 2 heads of Belgian endive
In a small saucepan, over medium-high heat, bring the wine to a boil. Add the dried apples, apricots, cherries, raisins, honey, lemon zest, salt and cinnamon sticks. Reduce the heat to medium-low and simmer, stirring occasionally until most of the liquid has evaporated, 8 to 10 minutes. Remove from the heat and cool to room temperature. Remove the cinnamon sticks and fold in the walnuts. Spoon the fruit mixture into the endive leaves and serve immediately.
Recipe adapted from Williams Sonoma
SPICY FRUIT STUFFED PORK LOIN WITH ROASTED PEARS AND ONIONS
2 (7 ounce) packages mixed dried fruit bits
2 tablespoons dark brown sugar
1 tablespoon chopped fresh sage
1/4 teaspoon dried crushed red pepper
1 (4 pound) boneless pork loin
1 1/2 teaspoons salt, divided
1 1/2 teaspoons coarsely ground black pepper, divided
2 tablespoons olive oil
ROASTED PEARS AND ONIONS
6 firm, ripe pears, core each pear and cut into 4 wedges
2 tablespoons butter, melted
2 teaspoons fresh lemon juice
2 teaspoons honey
1/4 teaspoon finely chopped fresh rosemary
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 (10 ounce) packages of cipollini onions, peeled
1/2 cup pear preserves
PREPARE PORK LOIN:
Bring mixed fruit bits, brown sugar, sage and crushed red pepper to a boil in a small saucepan over medium-high heat. Cook 2 minutes, stirring once. Remove from heat, and cool completely (about 40 minutes).
Meanwhile, butterfly pork by making a lengthwise cut down center of 1 flat side, cutting to within 1/2 inch of the other side (do not cut pork all the way through). Open pork, forming a rectangle, and place between 2 sheets of heavy-duty plastic wrap (I used parchment paper). Flatten to 1/2 inch thickness using a meat mallet. Sprinkle with 1/2 teaspoon each salt and pepper.
Spoon fruit mixture over pork, leaving a 1/2 inch border around the edges. Roll up pork, jelly-roll fashion, starting at 1 long side. Tie with string at 1 1/2 inch intervals. Sprinkle with remaining 1 teaspoon of salt and 1 teaspoon of pepper.
Heat oven to 375F. Brown pork in hot oil in a large roasting pan, over medium-high heat until browned on all sides (about 2 to 3 minutes per side). Place seam side down in pan.
PREPARE ROASTED PEARS AND ONIONS:
Stir together butter, lemon juice, honey, rosemary, salt and pepper. Stir in onions, and pear wedges.
Spoon mixture around roast in pan. Bake for 1 hour to 1 hour and 5 minutes, or until meat thermometer inserted into thickest portion of stuffing registers 135F, stirring pear mixture half way through. Cover with aluminum foil, let stand for 15 minutes.
Microwave preserves in a microwave-safe bowl at high for 1 minute or until thoroughly heated. Pour warm preserves over pork. Slice pork and serve with roasted pears and onions and pan juices. Garnish with fresh sage leaves if desired.
Recipe adapted from Southern Living, November 2011