Fruit and Walnut-Stuffed Pork Loin

Dried fruits are rehydrated in a blend of orange-flavored liqueur and red wine. Use a combination of orange juice and chicken broth for a nonalcoholic alternative. The pork loin is coated in a breadcrumb mixture to form a crisp crust.

Yield: 8 servings (serving size: 2 slices)

Ingredients

• 1/2  cup  dry red wine
• 1/4  cup  dried sour cherries
• 1/4  cup  chopped dried apricots
• 1/4  cup  chopped dried plums
• 2  tablespoons  Triple Sec (orange-flavored liqueur)
• 1/3  cup  finely chopped walnuts
• 2  tablespoons  chopped shallots
• 1 1/4  teaspoons  salt, divided
• 1/2  teaspoon  grated lemon rind
• 2  (1-ounce) slices French bread
• 1  teaspoon  chopped fresh thyme
• 1/4  teaspoon  freshly ground black pepper
• 2  garlic cloves, minced
• 1  (2 1/2-pound) boneless center-cut pork loin roast, trimmed
• 2  tablespoons  Dijon mustard
• Cooking spray
• Parsley sprigs (optional)

Preparation

1. Preheat oven to 400°.

2. Combine first 5 ingredients in a medium microwave-safe bowl; microwave at HIGH 2 minutes. Let stand 10 minutes or until fruit is plump. Drain mixture through a sieve, reserving fruit mixture. Combine fruit mixture, walnuts, shallots, 1/4 teaspoon salt, and rind.

3. Combine 3/4 teaspoon salt, French bread, and next 3 ingredients (through garlic) in a food processor; process until fine crumbs form.

4. Cut pork in half lengthwise, cutting to, but not through, other side; open halves, laying the pork flat. Starting from center, cut each half lengthwise, cutting to, but not through, other side; open halves, laying pork flat. Cover with plastic wrap; pound to an even thickness. Discard plastic wrap. Spread fruit mixture over pork, leaving a 1/2-inch border. Roll up pork, jelly-roll fashion, starting with one long side. Secure with wooden picks. Sprinkle outside of pork evenly with remaining 1/4 teaspoon salt; brush evenly with mustard. Sprinkle breadcrumb mixture over pork; press gently to adhere. Place pork on a broiler pan coated with cooking spray. Bake at 400° for 55 minutes or until a meat thermometer inserted in the thickest part registers 155°. Let pork stand 10 minutes. Remove wooden picks. Cut into 16 (1/2-inch-thick) slices. Garnish with parsley sprigs, if desired.

Nutritional Information

Calories:

323 (35% from fat)

Fat:

12.4g (sat 3.7g,mono 4.5g,poly 3.1g)

Protein:

29.7g

Carbohydrate:

18.9g

Fiber:

1.4g

Cholesterol:

79mg

Iron:

1.9mg

Sodium:

573mg

Calcium:

41mg