INGREDIENTS:
- ¼ cup dried, chopped apricots
- ¼ cup dried cranberries
- Hot water to cover dried fruit
- About ½ cup coarsely chopped nuts (a combination of pistachios & almonds)
- About 1 to 1½ tablespoons olive oil
- 3 pound pork loin
- Butcher’s twine to tie the pork loin
- Olive oil
- Kosher salt and coarsely ground pepper
- Red wine – about ½ cup total
INSTRUCTIONS:
- Heat oven to 325°
- In a small bowl, combine dried apricots and cranberries and barely cover with hot water. Let stand about 10 to 15 minutes or until they have plumped, absorbing most of the water.
- Drain excess liquid and add the coarsely chopped nuts to the fruit; moisten with olive oil.
- Trim excess fat from loin; butterfly and then pound to flatten so that pork is of same thickness throughout.
- Spread fruit and pistachio mixture on the butterflied loin.
- Roll up filled loin and use butcher’s twine to tie the pork loin-- tie in 3 to 5 places or as needed to keep the filling in place.
- Drizzle rolled loin with a little olive oil; sprinkle with salt and pepper.
- Place in a roasting pan, drizzle with part of the red wine and bake at 325° about 1 to 1½ hours or until loin crust is nicely browned and an internal temperature of at least 160° is achieved. Continue to drizzle with remaining wine as the loin cooks.
- Let loin set 10 minutes before slicing; remove twine and cut crosswise into about ½” thick slices.
Source: Cooking with Barry & Meta
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