Pork Loin with Dried-Plum Stuffing

Stuff pork up to a day ahead. Two tablespoons dried plums in each serving provide 1.5 grams fiber. A mixture of dried plums and apricots works well, too.

Yield: 8 servings (serving size: 3 ounces pork and 3 tablespoons sauce)

Ingredients

• Stuffing:
• Cooking spray
• 1 1/3  cups  finely chopped red onion
• 1/2  cup  finely chopped celery
• 2  garlic cloves, minced
• 1  cup  finely chopped dried plums
• 1/3  cup  finely chopped pecans
• 1  tablespoon  grated orange rind
• 1/4  cup  fresh orange juice (about 1 orange)
• 2  tablespoons  minced fresh parsley
• 1  tablespoon  chopped fresh thyme
• 1  tablespoon  chopped fresh rosemary
• 1/2  teaspoon  salt
• 1/4  teaspoon  freshly ground black pepper
• 1  (2-pound) pork loin, trimmed
• 1/4  teaspoon  salt
• 1/4  teaspoon  freshly ground black pepper
• 
  Sauce:
• 1  tablespoon  all-purpose flour
• 1 1/2  cups  fat-free, less-sodium chicken broth, divided
• 1/4  cup  port
• 1  tablespoon  Dijon mustard
• 1/4  teaspoon  salt
• 1/8  teaspoon  freshly ground black pepper
• Flat-leaf parsley (optional)

Preparation

Preheat oven to 425°.

To prepare stuffing, heat a large skillet coated with cooking spray over medium heat. Add onion, celery, and garlic; cook 7 minutes or until tender, stirring frequently. Remove from heat. Stir in dried plums and next 8 ingredients (dried plums through 1/4 teaspoon pepper); set aside.

Slice pork lengthwise, cutting to, but not through, other side. Open halves, laying pork flat. Place plastic wrap over pork; pound to 1/2-inch thickness using a meat mallet or rolling pin.

Spread stuffing over pork, leaving a 1-inch border. Roll up tightly; secure at 1 1/2-inch intervals with twine. Rub pork with 1/4 teaspoon salt and 1/4 teaspoon pepper. Place pork on a rack in a broiler pan coated with cooking spray. Bake at 425° for 40 minutes or until a meat thermometer inserted in center of pork registers 155°, turning the pork after 20 minutes. Place pork on a cutting board; let stand 10 minutes. Cut into thin slices.

To prepare sauce, whisk together the flour and 1/4 cup broth. Place roasting pan over medium heat. Add port, stirring to loosen browned bits. Whisk in flour mixture, mustard, and 1 1/4 cups broth. Cook 2 minutes or until slightly thick, stirring frequently with a whisk. Stir in 1/4 teaspoon salt and 1/8 teaspoon pepper. Serve with pork. Garnish with parsley, if desired.

Nutritional Information

Calories:

260 (27% from fat)

Fat:

7.8g (sat 1.7g,mono 3.9g,poly 1.6g)

Protein:

26.2g

Carbohydrate:

20.1g

Fiber:

2.9g

Cholesterol:

74mg

Iron:

2.5mg

Sodium:

489mg

Calcium:

39mg