Fruit-Stuffed Loin of Pork

Name: Fruit-Stuffed Loin of Pork
Yield: 8 to 10 portions
Ingredients: Approximately 1 cup pitted prunes; Approximately 1 cup dried apricots; 4 pounds boneless pork loin roast, prepared with a pocket for stuffing; 1 garlic clove; Salt and freshly ground black pepper, to taste; Salt and freshly ground black pepper, to taste; 8 tablespoons (1 stick) unsalted butter, at room temperature; 1 tablespoon dried thyme; 1 cup Madeira; 1 tablespoon molasses; Watercress, for garnish

Preparation info

8 to 10
portions

Difficulty
Medium

Appears in

The Silver Palate Cookbook

By Julee Rosso and Sheila Lukins

Published 1982

About

Ingredients

Approximately 1 cup pitted prunes
Approximately 1 cup dried apricots
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Main course
Gluten-free

Method

Preheat the oven to 350°F.
Using the handle of a wooden spoon, push the dried fruits into the pocket in the roast, alternating the prunes and apricots.
Cut the garlic into thin slivers. Make deep slits in the roast with the tip of a knife and