Fruit-Stuffed Pork Loin with Dijon-Garlic Crust

Pork
Fruit-Stuffed Pork Loin with Dijon-Garlic Crust
2
10
110
55

Description

This roast is simple enough for a Sunday supper with the family or elegant enough for entertaining. In either instance it is a snap to prepare. Dried fruit (pick seasonal favorites) create a colorful and immensely flavorful channel down the center of the roast. The mustard coating seals in the moisture creating a delicious crust. Arrange overlapping slices of the roast on a platter and serve with steamed new potatoes or mashed sweet potatoes and a seasonal vegetable.

Ingredients

2 1/2 pounds New York pork roast (boneless)
3 ounces dried apricot (about 14)
5 ounces dried plum (about 16, pitted, prunes)
1/4 cup dijon (style mustard)
1/4 teaspoon garlic powder
1/4 teaspoon black pepper (freshly ground)
2 carrots (peeled and cut into 1-inch chunks)
2 celery (ribs, trimmed and cut into 1-inch chunks)
1 onions (medium, cut into 1-inch chunks)
1 cup dry white wine

Directions

1Arrange an oven rack one-third up from the bottom of the oven. Preheat the oven to 350 degrees F. Stand the roast on its end and insert a thin-bladed knife down the center of the roast lengthwise, creating a tube-like opening. Stuff the length of the roast with the dried fruit, stacking a piece of apricot on top of a prune as you stuff it. (If necessary, cut a slit at the other end of the roast and stuff half the fruit from one side of the roast and half the fruit from the other side.)
2In a small bowl combine the mustard with the garlic powder and pepper. Rub the roast all over with the mustard mixture.
3Arrange the carrots, celery, and onion in the bottom of a 9-by-13-inch baking pan. Place the roast on top of the vegetables. Pour the wine over top and add up to 1/2 cup water to the pan. (The liquid should cover the bottom of the pan but be below the bottom of the roast.)
4Roast the pork, uncovered, for 40-50 minutes, or until an instant-read thermometer registers 145 degrees F. (Insert the thermometer into the meat portion of the roast, keeping the tip away from the fruit.)
5Remove from the oven, transfer the roast to a carving board, tent loosely with foil, and let rest about 10 minutes. (Discard the vegetables and liquid in the pan.)
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NutritionView more

110Calories
Sodium5%DV110mg
Fat0%DV0g
Protein2%DV1g
Carbs8%DV23g
Fiber12%DV3g

PER SERVING *

Calories110Calories from Fat
% DAILY VALUE*
Total Fat0g0%
Saturated Fat0g0%
Trans Fat
Cholesterol
Sodium110mg5%
Potassium400mg11%
Protein1g2%
Calories from Fat
% DAILY VALUE*
Total Carbohydrate23g8%
Dietary Fiber3g12%
Sugars14g28%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.