Apple and Prune Stuffed Pork Loin

Filed under Pork

Prep: 30 min | Cook: 45 min | Servings: 8

Recipe courtesy Anne Burrell. The file has the directions but no ingredient list; the ingredients below are the ones the directions name, without amounts.

Inactive prep: 12 hours (the stuffing log is frozen solid ahead of time).

Ingredients

Directions

  1. Coat a large saute pan lightly with olive oil, add the bacon and bring to medium heat. When the bacon is crispy and has released its fat, add the onions, season with salt and cook until soft, 5 to 6 minutes. Add the apples, prunes, and half the rosemary and cook until the apples start to soften, about 5 minutes. Off the heat, add the brandy, then return to the fire and flambe or let the alcohol burn off. Let cool.
  2. Spoon the mixture onto a 2-foot length of plastic wrap in a log down the center, about the length of the pork loin and 1 inch in diameter. Roll tightly, twist the ends and freeze solid. Do this ahead of time.
  3. To stuff the pork: insert a long, thin knife into the center of each end of the loin and wiggle it to make a channel big enough for the frozen log. The handle of a long wooden spoon helps make sure it goes all the way through.
  4. Preheat the oven to 375 degrees F. Unwrap the stuffing log and slide it through the loin. Season the outside generously with salt and sprinkle with the remaining rosemary.
  5. Coat a roasting pan with olive oil over high heat and sear the pork on all sides. Remove the pork, discard the fat, return the pork and add the chicken stock.
  6. Roast 25 to 35 minutes, turning halfway through; Anne likes it pink, pulled at 130 degrees F. Cover with foil and rest 15 minutes before carving.