PORK LOIN STUFFED WITH DRIED FRUIT
Provided by Food Network Kitchen
Categories main-dish
Time 3h10m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F. Combine the raisins, prunes and apricots in a small bowl; pour in the brandy. Cover with plastic wrap and microwave until hot, about 2 minutes. Set aside until the dried fruit is plump, at least 10 minutes.
- Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the shallot and apple and cook until softened, 3 to 4 minutes. Add the garlic, parsley, sage, 1 teaspoon rosemary, 1/2 teaspoon salt and a few grinds of pepper. Cook until the garlic is softened, about 1 minute. Add the dried fruit?brandy mixture and cook until the skillet is dry, 1 to 2 minutes. Add the chicken broth and simmer until the mixture is very soft and the skillet is almost dry, about 5 minutes. Let cool completely.
- Push the handle of a wooden spoon into the center of one end of the pork roast; work the handle through the length of the roast to create a tunnel, widening the tunnel with your fingers or a small paring knife until about 1 1/2 inches wide.
- Stuff the dried fruit mixture into the tunnel, firmly pressing to make sure it?s packed into the pork roast. Rub the outside of the pork roast with the remaining 1 tablespoon olive oil and sprinkle with the remaining 1 tablespoon rosemary, 1 teaspoon salt and 1/2 teaspoon pepper. If the pork has a skinny flap that runs along one side, tuck it under and tie kitchen twine around the pork in a few spots.
- Set a rack in a large roasting pan. Place the pork on the rack and roast until golden brown and a thermometer inserted into the center registers 140 degrees F, 1 hour 15 minutes to 1 1/2 hours. Let the pork rest at least 20 minutes before slicing.
STUFFED PORK LOIN
Favorite Sunday meal. Serve this dish with garlic mashed potatoes, carrots, and peas.
Provided by skinnychef
Categories Meat and Poultry Recipes Pork
Time 3h5m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 300 degrees F (150 degrees C).
- Heat margarine in a skillet over medium heat; cook and stir onion, mushrooms, and celery in the hot margarine until vegetables are tender, about 12 minutes. Transfer vegetables to a bowl. Stir bread into vegetables until moistened; season with salt and black pepper.
- Cut the pork loin almost in half lengthwise, cutting to about 1 inch from the bottom; open pork loin like a book. Cover with plastic wrap and lightly pound with a meat mallet to flatten the meat. Spoon stuffing onto the pork loin, roll the meat over the stuffing, and tie pork loin together in three places using kitchen twine.
- Place tied loin into a roasting pan and pour about 3 tablespoons water around the roast. Season roast with salt, black pepper, thyme, herbes de Provence, and garlic powder.
- Roast stuffed pork loin until an instant-read meat thermometer inserted into the center of the stuffing reads 160 degrees F (70 degrees C), 2 1/2 to 3 hours. Rest meat for 15 minutes before untying and slicing.
Nutrition Facts : Calories 359.7 calories, Carbohydrate 8.5 g, Cholesterol 108.8 mg, Fat 17.4 g, Fiber 0.9 g, Protein 39.9 g, SaturatedFat 5.5 g, Sodium 223 mg, Sugar 1.3 g
HARVEST STUFFED PORK LOIN
Get ready for dinnertime with Harvest Stuffed Pork Loin. A short prep time, plus apples, cranberries, pecans and sage, make this stuffed pork loin impressive for your family or a table full of guests. Try Harvest Stuffed Pork Loin tonight.
Provided by My Food and Family
Categories Nuts
Time 1h
Yield Makes 16 servings.
Number Of Ingredients 8
Steps:
- Heat oven to 400ºF.
- Prepare stuffing as directed on package. Remove from heat; gently stir in fruit, nuts and sage.
- Open meat; place cut-sides up, on work surface. Top with stuffing; roll up, starting at one long side. Place, seam-side down, on foil-covered baking sheet sprayed with cooking spray. Season with salt and pepper.
- Bake 45 min. or until meat is done (160ºF). Let stand 10 min. before slicing.
Nutrition Facts : Calories 320, Fat 20 g, SaturatedFat 5 g, TransFat 0.5 g, Cholesterol 65 mg, Sodium 300 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 23 g
DRIED FRUIT STUFFED PORK LOIN
Provided by Tyler Florence
Categories main-dish
Time 1h20m
Yield 8 servings
Number Of Ingredients 14
Steps:
- In a saucepan, combine apricots, figs and raisins over medium heat. Add apple juice and chicken broth. Add sage, butter, ginger, garlic, and lemon juice. Season with salt and pepper. Cook until the fruits are reconstituted and the liquid is reduced by half, about 25 minutes. Transfer the fruit mixture to a blender or food processor and puree until thick and smooth.
- Carve a tunnel through the center of the loin with a sharpening steel or wooden dowel. Widen the tunnel using your fingers. Inject the sauce into the opening using a pastry bag fitted with a metal tip. The filling should go all the way through the loin. Rub the pork all over with oil, herbs, salt and pepper. Sear the pork on a hot grill on all sides then transfer to a large baking pan. Bake in a preheated 375 degrees F oven. Roast until a meat thermometer inserted into the center of the roast registers 160 degrees F, about 35 to 45 minutes. Transfer pork roast to a cutting board; let stand 10 minutes before carving into pinwheels. Serve with pan juices.
PERFECT STUFFED PORK LOIN ROAST
Serve up a delicious main course for mealtime with this stuffed pork loin roast recipe. Fresh rosemary, dried cherries and crunchy pecans in the stuffing make this pork loin roast a complete show-stopper.
Provided by My Food and Family
Categories Recipes
Time 55m
Yield 10 servings
Number Of Ingredients 10
Steps:
- Heat oven to 450°F.
- Chop 1 rosemary sprig finely. Melt butter in medium saucepan on medium heat. Add celery; cook and stir 4 min. or until crisp-tender. Remove from heat. Add chopped rosemary, water, cherries and nuts; mix well. Stir in stuffing mix just until moistened.
- Place roast on cutting board with short ends at 12 and 6 o'clock. Holding a sharp knife parallel to work surface, make 1/2-inch-deep lengthwise cut through underside of roast, pulling back meat with your free hand and unrolling it as you continue to cut through roast. (You should end up with a piece of meat that is about 1/2-inch thick and 3 times the size of the original roast.) Cover meat with plastic wrap; pound to even thickness.
- Brush cut side of meat with 1/4 cup dressing; top with spinach and stuffing mixture, leaving 1-inch border around all sides. Roll up tightly, starting at one long side. Tie closed with kitchen string. Tuck remaining rosemary sprigs under string. Place in shallow pan; brush with remaining dressing.
- Bake 20 min. Reduce oven temperature to 375ºF; continue baking 15 to 20 min. or until meat is done (145°F). Remove from oven; cover loosely with foil. Let stand 5 min. before slicing to serve.
Nutrition Facts : Calories 390, Fat 21 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 70 mg, Sodium 1010 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 23 g
CHERRY STUFFING PORK CHOPS
Have a stand-out meal in about an hour with this delicious recipe from our Test Kitchen. Filled with a flavorful stuffing, these hearty pork chops are sure to impress!
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 4 servings.
Number Of Ingredients 18
Steps:
- In a small saucepan, bring cherries and water to a boil. Remove from the heat; set aside (do not drain). , In a small skillet, saute the onion, celery, carrot and parsley in butter until tender. Stir in the stuffing mix, broth and cherries. Remove from the heat; cover and let stand for 5 minutes or until moisture is absorbed., Cut a deep slit in each pork chop, forming a pocket. Stuff about 1/4 cup cherry mixture into each chop; secure with toothpicks. Sprinkle with pepper. In a large skillet, cook chops in oil for 8-10 minutes on each side until pork is no longer pink and a thermometer reads 145°. Remove and keep warm. Let stand 5 minutes before serving., Add flour, rosemary and salt to the pan juices; stir until blended. Gradually stir in broth and cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork chops.
Nutrition Facts : Calories 458 calories, Fat 26g fat (10g saturated fat), Cholesterol 110mg cholesterol, Sodium 497mg sodium, Carbohydrate 18g carbohydrate (7g sugars, Fiber 1g fiber), Protein 36g protein.
PORK LOIN CHOPS WITH CHERRY-APPLE STUFFING
Pork and tart dried cherries make a great meal for a cool fall evening. Prepare your salad or other side while this casserole finishes in the oven.
Provided by Bibi
Categories Main Dish Recipes Pork Pork Chop Recipes Boneless
Time 1h
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Butter a 2 1/2-quart casserole dish.
- Mix apple, chicken broth, cherries, walnuts, stuffing mix, celery, onion, and melted butter together in a large bowl; transfer to the prepared casserole dish.
- Season pork chops with salt and black pepper.
- Heat olive oil in a large, non-stick skillet over medium-high heat. Cook pork chops in hot oil until browned on one side, 2 to 3 minutes. Arrange the chops atop the stuffing mixture with the browned side facing up; press into the stuffing. Cover dish with aluminum foil.
- Bake in preheated oven for 25 minutes. Remove aluminum foil and continue baking until pork chops are cooked through, about 10 to 15 minutes more. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
Nutrition Facts : Calories 589.6 calories, Carbohydrate 51 g, Cholesterol 86.4 mg, Fat 28.2 g, Fiber 3.1 g, Protein 35.5 g, SaturatedFat 9 g, Sodium 759.5 mg, Sugar 28.3 g
More about "stuffed pork loin with cherries 4 ingredients recipes"
21 STUFFED PORK RECIPES THAT ARE EASY AND IMPRESSIVE
From southernliving.com
Author Jenna Sims
- Crown Pork Roast with Cranberry Pecan Stuffing Recipe. You won't need a centerpiece when you place this pork roast at the center of your holiday table. Ask your butcher prep and tie the meat for you, but detailed instructions are also included in this recipe.
- Andouille-Stuffed Pork Chops. Andouille sausage and Cajun seasoning give these pork chops a flavor reminiscent of those that can be found in Cajun delis and meat markets.
- Pork Loin Stuffed with Apples and Pumpkin Seeds. To expedite the cooking process, you can prepare through step 3 and store in the refrigerator overnight.
- Roasted Pork Loin Stuffed with Spinach and Prosciutto. The butcher can butterfly the pork loins for you if you are not comfortable cutting them yourself.
- Spicy Fruit-Stuffed Pork Loin with Roasted Pears and Onions. The fruit in this dish will help keep the pork tender and sweet. Sliced pears and cipollini onions roast with the pork providing a caramelized accompaniment.
STUFFED PORK TENDERLOIN WITH CHERRY PORT SAUCE
From wanderlustandwellness.org
Cuisine AmericanCategory DinnerServings 8Total Time 55 mins
- Using a sharp knife, butterfly or roll-cut the pork tenderloin until it can be spread out and laid flat. Use the flat side of a meat mallet to flatten the meat until it’s a uniform 1/2-3/4 inch in thickness. Season with 1/4 tsp. salt and 1/4 tsp. pepper and set aside.
- In a large pot, add the rice and 2 1/4 cup chicken stock and bring to a boil. Cover and reduce to simmer. Simmer about 15 minutes or until all liquid is absorbed. Remove from heat and fluff, then set aside.
- In a large skillet, melt 2 Tbps. unsalted butter. Add the chopped onion, celery, garlic, sage, thyme, and 1/4 tsp. salt and pepper. Cook until the celery and onion have softened. Next, add in the dried cherries and cook for another 5 minutes. Lastly, add in the cooked wild rice and stir to combine. Remove from heat and let cool about 5 minutes.
CREAMY CHERRY STUFFED PORK LOIN - I AM HOMESTEADER
From iamhomesteader.com
Estimated Reading Time 4 mins
ROAST STUFFED PORK LOIN WITH PORT SAUCE RECIPE | MYRECIPES
From myrecipes.com
STUFFED ROAST PORK LOIN - GARLIC & ZEST
From garlicandzest.com
CHERRY AND THYME–STUFFED LOIN OF PORK | RECIPES | WW …
From weightwatchers.com
Cuisine AmericanCategory DinnerServings 8Total Time 1 hr 41 mins
- To make stuffing, combine cherries with enough boiling water to cover in small bowl. Let cherries soak until softened, about 10 minutes; drain well. Stir in 1/4 cup fruit spread, bread crumbs, and thyme until mixed well.
- With long thin knife, cut pork lengthwise in half, cutting about three-fourths through and opening pork up like a book. Place pork, cut-side down, between two sheets of wax paper. With meat mallet or rolling pin, gently pound pork to 1/2-inch thickness. Remove top sheet of wax paper and sprinkle pork with salt and pepper. Turn pork over and spoon cherry mixture down along center. Roll pork up lengthwise to enclose filling and tie in 4 or 5 places with kitchen string.
- Place pork on prepared rack and roast 45 minutes. Brush with 1 tablespoon fruit spread. Roast until instant-read thermometer inserted into center of roast registers 145°F, about 15 minutes longer, brushing 3 times with remaining fruit spread. Transfer pork to cutting board and let stand 10 minutes. Cut off string and discard. Cut pork into 24 (1/4-inch) slices.
STUFFED PORK LOIN - SPEND WITH PENNIES
From spendwithpennies.com
THE BEST EASY PORK TENDERLOIN - ALLRECIPES
From allrecipes.com
CHERRY-STUFFED PORK LOIN RECIPE: HOW TO MAKE IT - TASTE …
From stage.tasteofhome.com
GRILLED PORK TENDERLOIN WITH EASY MARINADE RECIPE | BON APPéTIT
From bonappetit.com
CHERRY STUFFED PORK LOIN RECIPE | YUMMLY
From yummly.com
CHERRY APPLE STUFFED PORK LOIN | STUBB'S - MCCORMICK
From mccormick.com
CHERRY & SWISS CHARD STUFFED PORK TENDERLOIN WITH A CHERRY
From food52.com
OVEN BBQ RIBS RECIPE - NYT COOKING
From cooking.nytimes.com
COOKING WITH CHEF BRYAN - STUFFED PORK LOIN CHOP | KUTV
From kutv.com
CHERRY AND GOAT CHEESE-STUFFED PORK TENDERLOIN RECIPE - HOME …
From homechef.com
LOIN OF PORK STUFFED WITH MUSHROOM & SPINACH | HEALTHY RECIPE
From weightwatchers.com
PORK TENDERLOIN WITH AGRODOLCE CHERRIES RECIPE | BON APPéTIT
From bonappetit.com
YOTAM OTTOLENGHI’S RECIPES FOR COOKING WITH SUMMER FRUIT
From theguardian.com
PORK LOIN STUFFED WITH DRIED CHERRIES AND SWISS CHARD
From epicurious.com
You'll also love