ROSEMARY PORK LOIN
STUFFED WITH APPLES, PRUNES AND APRICOTS
4-pound boneless pork loin
1 cup chopped onion
2 crisp apples, peeled and diced
2 tablespoons each half butter and half olive oil
1 tablespoon chopped garlic
1/2 cup chopped dried apricots
1/2 cup stemmed and chopped prunes
2 teaspoons finely chopped fresh rosemary, divided
2 teaspoons finely chopped fresh thyme, divided
2 teaspoons salt, divided
2 teaspoons freshly ground pepper, divided
1 tablespoon olive oil
Fresh rosemary and thyme branches, optional
For Au Jus:
1/2 cup white wine
1/2 cup chicken broth
2 tablespoons butter
With a sharp knife, cut a slit down the edge of the pork loin, leaving it attached at one end. Open up the loin using a sharp knife and continue cutting and unrolling along the long end through the thick parts to create a long flat rectangle, about 1-1/2 inches thick.
Sprinkle with 1 teaspoon each of salt and pepper. Combine 1 teaspoon of thyme, rosemary, salt and pepper, with 1 tablespoon of olive oil in a small bowl and set aside.
To make the filling: Melt the butter and olive oil in a large saucepan, and add the onion and garlic. Sauté, stirring occasionally, until the onions are translucent, and add 1 teaspoon each of the thyme and rosemary. Continue to cook about a minute until herbs are fragrant, then add the apples. Cook until apples begin to “give” a bit, then add the dried apricots and prunes. Turn the heat to low, and, stirring often, cook for about 5-8 minutes, until the fruit is softened. Turn off the heat and allow to cool slightly.
Evenly spread the filling in the center of the prepared pork loin, leaving a border of pork on each side. Roll the edge tightly, encompassing the filling, and tie securely with butchers twine, making a loop about every 1-2 inches. At this point, the pork loin can be made ahead. Wrap in parchment paper, then foil, and refrigerate for up to 2 days.
To roast: Preheat oven to 425 degrees. (Unwrap stuffed loin if made ahead.) Place the pork loin seam side up on a rack in a roasting pan. Brush with the olive oil, herb, salt and pepper mixture.. Set the pan on the middle rack in the oven, and roast for 20 minutes. Turn seam side down and tuck the rosemary and thyme branches into the string. Roast another 20-25 minutes per pound, or approximately 1 hour 20 minutes for a 4 pound roast. Allow to rest for 10 minutes before removing string and cutting into thick slices.
While the pork is resting, make the Au Jus. Pour off all but 2 tablespoons of fat in the roasting pan. Set roasting pan over medium flame on two burners. Add a little broth, and scrape up the pan drippings (known in culinary terms as the “fond.”) Continue to add broth and wine, a little at a time, until the drippings are incorporated. Add the butter and swirl to melt and thicken. Pour into a gravy boat to serve with the sliced pork.
Makes about 8-12 servings.
Comments