Rolled Pork Loin With Fruit and Herbs

  1. Preheat oven to 325.
  2. TO PREPARE PORK FOR STUFFING.
  3. Place the pork on a cutting surface in the 12 o'clock position.
  4. Make a 3/4 inch deep cut along the right edge of the entire length of the roast.
  5. Roll the roast to the left.
  6. Starting inside the cut, hold the knife at an angle and cut another 3/4 inch deep cut along the previous cut.
  7. Keep turning the meat while repeating the 3/4 inch deep cuts until you have one large square sheet of pork.
  8. FILLING.
  9. In a heavy pan, saute the onions in the olive oil until they are caramelized and tender.
  10. Add the remaining ingredients and simmer on low for 15-20 minutes until the flavors are well blended.
  11. RUB.
  12. Mix Dijon mustard, minced garlic and olive oil.
  13. ASSEMBLE.
  14. Season pork on both sides with salt and pepper to taste.
  15. Spread the filling evenly over the flattened pork to 3/4 inch around all edges.
  16. Roll the loin jelly-roll style and tie with string.
  17. Spread the rub on the outside of the pork.
  18. Bake for 45-60 minutes.
  19. Baste occasionally.
  20. Using a meat thermometer, check for an internal temperature of 140 for medium, 150 for medium-well, 160 for well done.
  21. Let the pork rest for 10-15 minutes before slicing.

pork loin, salt, onion, olive oil, tomatoes, jalapeno chile, fresh rosemary, raisins, raisins, balsamic vinegar, white wine, mustard, garlic, olive oil

Taken from www.food.com/recipe/rolled-pork-loin-with-fruit-and-herbs-107395 (may not work)

Another recipe

Switch theme