This is one of my favorite recipes. It takes a little more prep time than I usually like and about an hour to bake, but it is SO worth it!
I saw Paul James (aka “The Gardener Guy” on HGTV) prepare this on his cooking show (Home Grown Cooking) a few years ago and just had to try it. He called it “Fruit Stuffed Pork Roll” and the credits indicate the recipe was published in a book called “Classic Cooking With Pork: Over 100 Luscious Ways to Prepare the Other White Meat” by Philippe Molle in 1997, but Amazon shows it as “Classic Cooking With Pork: 100 Luscious Ways to Prepare Today’s Lean and Healthy Pork” and I didn’t see “Fruit Stuffed Pork Roll” in the table of contents, so it appears it was altered for the show. That is FINE with me. It turned out great!
We made two of these this weekend and I took some photos along the way. Check it out.
3-1/2 lb. boneless pork loin roast, trimmed of excess fat
Salt and pepper to taste
Ground coriander to taste
1-1/2 cups assorted dried fruits, any variety, diced
1/3 cup apricot preserves
1 tsp. fresh ginger, minced (I use ground)
Pinch of red pepper flakes
1/4 cup dry white wine
1/4 cup chicken stock
3/4 cup heavy cream (I mix up non-dairy creamer according to the directions on the jar)
2 Tbs. whole-grain mustard (I use spicy brown mustard)
First “butterfly” the roast. When you butterfly a roast, it’s a little different than when you butterfly a single serving size of meat, like a chicken breast. This requires two cuts. I tried to show it in the photos.
Starting about one third the depth of the meat, the first cut was made from right to left – but NOT all the way through. Then the newly cut “flap” was opened to toward the left, like it was on a hinge.
A second cut was made from left to right, starting at the hinge. Again, stopping before cutting all the way through, the flap was folded to the right on the hinge. As you can probably tell, the thickness of each section is determined by these cuts. Just try to keep it relatively even.
The original recipe calls for it to be baked for 35 to 40 minutes, but I’ve always had to cook it about an hour. I just use a meat thermometer and bake until the internal temperature (away from the fruit) reaches 160 degrees.
The roast is removed from the dish and set aside while the wine is added to the baking dish and a wooden spoon is used to scrape bits stuck to the dish. (I have never understood the need for a wooden spoon.)
(I stopped here and refrigerated the roasts and the liquid because it was late. I’ll finish up tomorrow and take more photos.)
The liquid is added to a small saucepan with chicken stock and brought to a boil over medium-high heat. After a few minutes, the cream and mustard are added and stirred to blend. The sauce will thicken after about 2 to 3 minutes.
To serve, remove string and slice pork. Top with sauce.