Ingredients with Measurements:
- 1 (3-pound) boneless pork loin
- 1 cup chopped prunes
- 1 cup chopped walnuts
- 1/2 cup breadcrumbs
- 1/4 cup chopped fresh parsley
- 2 tablespoons olive oil
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- Kitchen twine
Special equipment needed:
- Meat mallet
- Roasting pan
- Instant-read thermometer
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Using a meat mallet, pound the pork loin to an even thickness of about 1 inch.
3. In a bowl, mix together the chopped prunes, walnuts, breadcrumbs, parsley, olive oil, salt, pepper, cinnamon, and nutmeg.
4. Spread the stuffing mixture over the pork loin, leaving a 1-inch border around the edges.
5. Roll up the pork loin tightly and tie it with kitchen twine at 1-inch intervals.
6. Place the stuffed pork loin in a roasting pan and roast for 1 hour and 15 minutes, or until the internal temperature reaches 145°F.
7. Let the pork loin rest for 10 minutes before slicing and serving.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour and 15 minutes
5. Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 380
Fat: 17g
Saturated Fat: 3g
Cholesterol: 105mg
Sodium: 830mg
Carbohydrates: 22g
Fiber: 3g
Sugar: 11g
Protein: 36g
Substitutions for ingredients:
- Dried apricots or figs can be substituted for the prunes.
- Pecans or almonds can be substituted for the walnuts.
- Italian-seasoned breadcrumbs can be substituted for plain breadcrumbs.
Variations:
- Add 1/2 cup crumbled feta cheese to the stuffing mixture.
- Use a different spice blend, such as allspice and ginger, instead of cinnamon and nutmeg.
- Add 1/4 cup chopped dried cranberries to the stuffing mixture.
Tips and tricks:
- Make sure to tie the pork loin tightly with kitchen twine to prevent the stuffing from falling out.
- Let the pork loin rest before slicing to allow the juices to redistribute.
Storage instructions:
Leftover stuffed pork loin can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, slice the pork loin and place it in a baking dish. Cover with foil and bake at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Arrange the sliced stuffed pork loin on a platter and garnish with fresh parsley and chopped walnuts.
Garnishes:
Fresh parsley and chopped walnuts.
Pairings:
- Roasted vegetables, such as Brussels sprouts or carrots.
- Mashed potatoes or sweet potatoes.
- Green salad with a vinaigrette dressing.
Suggested side dishes:
- Roasted Brussels sprouts with bacon and maple syrup.
- Garlic mashed potatoes.
- Arugula salad with pears and blue cheese.
Troubleshooting advice:
- If the stuffing is too dry, add a little more olive oil or a splash of chicken broth.
- If the pork loin is cooking too quickly, cover it with foil to prevent it from drying out.
Food safety advice:
- Make sure the internal temperature of the pork loin reaches 145°F to ensure it is cooked safely.
- Wash your hands and any utensils or surfaces that come into contact with raw pork to prevent cross-contamination.
Food history:
Stuffed pork loin has been a popular dish for centuries, with variations found in many different cuisines.
Flavor profiles:
The sweet and nutty flavors of the prunes and walnuts complement the savory pork loin, while the cinnamon and nutmeg add warmth and depth.
Serving suggestions:
Serve the stuffed pork loin with a glass of red wine, such as a Pinot Noir or Syrah.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A