Fruit-Stuffed Pork Loin
definitely a "company" dish. the mixed fruit filling compliments the pork 
very well. 
this is not nearly as complicated as the recipe would seem to indicate. 
1 - 3 lb.  boneless pork loin roast
1 - 14 oz.  can unsweetened apple sauce (divided)
3   garlic cloves (minced)
1/2 tsp  salt
2 Tbsp  brown sugar
1/8 tsp  cinnamon
pinch  nutmeg
2 cup  boiling water
1 cup  mixed dried fruit (such as apples, apricots, prunes, cranberries)
2 tsp  canola oil
1 Tbsp  dried mixed herbs
  freshly ground pepper
1/4 cup  white wine or apple juice
2 Tbsp  corn starch
1/4 cup  sherry or 1/4 cup apple juice and 1 tbsp lemon juice
1/2 tsp  cinnamon
pinch  of black pepper
slice the loin horizontally from the side, not quite through. open flat 
and pound with a mallet or rolling pin to an even thickness. combine 1/3 
cup applesauce with garlic and salt in small bowl. spread on cut side of 
pork. reserve remaining of applesauce. combine sugar, cinnamon, nutmeg and 
boiling water in a medium bowl. add dried fruit and soak 10 minutes. 
drain, reserving liquid. pack fruit onto pork in an even layer, leaving 
about 1" from edges on all sides uncovered. roll and tie with string or 
secure with skewers. combine oil, herbs, pepper and 1 tbsp applesauce in 
small bowl. coat pork and place on rack in small roaster. pour wine or 
apple juice in bottom of roaster, cover and bake at 325 f for about 1 1/4 
hours (160 f on meat thermometer). remove from oven and tent with foil. 
sauce: combine corn starch and reserved fruit liquid in small saucepan. 
add remaining applesauce and sherry or juice mixture. heat and stir on 
medium until thickened. place roast on serving platter and drizzle with 
sauce. sprinkle with cinnamon and pepper. serves 8 
(ID: 6926) Mirror: Sat, Jul 17, 2004

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