Ingredients
- 5 lb boneless pork loin butterflied, 2 cups dried apricot, a cup dried cranberries, 1/2 cup chopped walnits, 1/4 crystallized ginger thinly sliced, 1/2 cup raisins, 3/4 cup brie cheese sliced, 8 sprigs fresh thyme, 3 tbsp olive oil, 6 shallot cut in half lenthwise, 1 medium acorn squash, 1/2 bottle or 1 1/2 cup port, 2 granny smith apples
Directions
Preheat oven to 350 degrees. Rinse pork in cold water and pat dry. Mix together the fruits, walnuts and ginger. Sprinkle down the center of pork and arrange the cheese over the fruit. Roll up the pork and tie with kitchen twine. Tuck the sprigs of fresh thyme under the twine, down the length of the meat. Heat the olive oil in a large skillet over medium high heat and brown the loin, one to two minutes on each side. add the shallot and remaining thyme and cook a minute or two. Spread the shalots on the middle of a roasting pan, place the loin on top of the shaloot and surround with acorn squash. Pour the port over all. Bake 454 minutes, occasionally spooning the cooking juice over the poork. Ass the apple wedges and bake another 45 minutes, basting occasionally.
I used this recipe using pork tenderloin instead of pork loin and just used dried fruits( apricots, pear,apples and peaches)and brie. I think that it came up a little dry because the half bottle of port did not cover the pork tenderloin completely( I used two tenderloins and my pan was a little bit bigger). I plan to redo it again but using a smaller pan so thata the port will cover the pork tenderloin completely and I do not have to baste it. I plan to add equal amount of apple juice to the port and maybe cook it a shorter time.
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Submitted 6/13/05.
Source: Washington Post Magazine 11/28/2002
Submitted By: Cristina Johnston
cristinacj@aol.com
Pork Loin with Apricot Ginger Filling