Special Diets

Fruit-Stuffed Pork Loin with Dijon-Garlic Crust

• From: National Pork Board

Ingredients

• 1 boneless top loin pork roast, about 2 1/2 pounds

• 3 oz dried apricots, (about 14)

• 5 oz dried plums (prunes), pitted, (about 16)

• 1/4 cup Dijon-style mustard

• 1/4 tsp garlic powder

• 1/4 tsp freshly ground black pepper

• 2 carrots, peeled and cut into 1 inch chunks

• 2 ribs celery, trimmed and cut into 1 inch chunks

• 1 medium onion, cut into 1 inch chunks

• 1 cup dry white wine

Dried fruit forms a colorful channel down the center of the roast, while the mustard coating creates a delicious crust.

Directions

• Arrange an oven rack one-third up from the bottom of the oven. Preheat the oven to 350° F. Stand the roast on its end and insert a thin-bladed knife down the center of the roast lengthwise, creating a tube-like opening. Stuff the length of the roast with the dried fruit, stacking a piece of apricot on top of a prune as you stuff it. (If necessary, cut a slit at the other end of the roast and stuff half the fruit from one side of the roast and half the fruit from the other side.)
• In a small bowl combine the mustard with the garlic powder and pepper. Rub the roast all over with the mustard mixture.
• Arrange the carrots, celery, and onion in the bottom of a 9-by-13-inch baking pan. Place the roast on top of the vegetables. Pour the wine over top and add up to 1/2 cup water to the pan. (The liquid should cover the bottom of the pan but be below the bottom of the roast.)
• Roast the pork, uncovered, for 45 minutes, or until an instant-read thermometer registers 150° F. (Insert the thermometer into the meat portion of the roast, keeping the tip away from the fruit.)
• Remove from the oven, transfer the roast to a carving board, tent loosely with foil, and let rest until temperature reaches 160° F, about 10 minutes. (Discard the vegetables and liquid in the pan.)