3
8
8
8
ar
ar
3
3
3/4
1/3
|
#
oz
T
T
c
c
|
Pork Loin (1)
Prunes, dry
Apricots, dry
Apple (2)
Salt
Pepper
Butter
Oil
Wine, white
Water
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Make: - (stuff & bind 20 min, brown
40 min, roast 1 hr 20 min)
- Preheat the oven to 350°F.
- Put Prunes and Apricots in a saucepan with water to
cover. Bring it to a boil, turn off the heat and let stand for 1/2
hour.
- Peel and core Apple. Cut it into chunks about 1 inch on a side
and tumble it with a little lemon juice to prevent browning.
- Pierce the Pork Loin all they way through lengthwise. and
expand the opening sufficient for stuffing. I first pierce it with
a sharp cooking chopstick long enough to go all the way through. Then
I run through with the handle of my egg scoop, also long enough to go
the whole way. Finally I force a tapered wooden pestle, 1-1/4 inch
diameter, all the way through.
- Drain Fruit and stuff the cavity, forcing in as much as you
can, alternating prune, apricot and apple. close the ends with a chunk
of apple.
- Bind the stuffed Pork Loin into a nice cylinder (see
Photo). I tuck a
thin slice of apple with the skin still on under the string that
crosses the ends to help hold the stuffing in.
- Heat Oil and Butter in a Dutch Oven just sufficient to
hold the loin. If you have an oval one, all the better, Fry over fairly
moderate heat turning often until nicely browned on all sides. I try to
keep the oil between 270°F and 300°F (using an infrared surface
temperature thermometer), but in any case, slow is better. I brown
with the flame under one end first, then the other end and the middle
takes care of itself.
- Remove all the Oil from the Dutch Oven. Turn the roast fatty
side up. Pour in the Wine and Water. Cover tightly and
put in the oven (if your lid isn't tight enough put a sheet of aluminum
foil between the pot and lid). Caution:, do not let the internal
temperature of the thickest part exceed 165°F or you will have a
very dry roast. At around 1 hour start monitoring the internal
temperature frequently. When it hits about 164°F pull it out of
the oven (temperature at the center will continue to rise to about
170°F. Let cool covered, then lift the roast out of the Dutch
oven. Keep the broth, it makes a great sauce for the roast.
- For buffet service, I slice it and keep it in a warming pan with
the cooking broth so it doesn't become dry.
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