Thursday, November 24, 2011
Thanksgiving Dinner: Main Dish
Fruit-Stuffed Pork Loin
3 bacon slices, chopped
1 shallot, minced
3 Granny Smith apples, cut into chunks
3/4 cup dried plums, cut in half
1/2 cup dry sherry
Salt and pepper
2 fresh rosemary sprigs, chopped
1 (6-lb.) pork loin, butterflied
Major Grey chutney
1 (32-oz.) box chicken broth
1. Cook bacon in a skillet until browned; remove from pan. Cook shallot in hot bacon drippings for 1 minute. Stir in apples and dried plums, and cook 10 minutes or until apples are softened. Season with salt and pepper; add in rosemary. Remove pan from heat, and pour in sherry. Return pan to heat, and cook 5 more minutes. Allow apple mixture to cool. Shape mixture into a log, and wrap in plastic wrap. Freeze overnight.
2. Sprinkle pork loin with salt and pepper on one side. Place apple mixture log in center of pork, and use kitchen string to tie up meat around apple mixture. Place pork, seam side down, in a baking pan. Sprinkle with salt and pepper; spoon chutney over pork. Pour 2 cups chicken broth into pan.
3. Bake at 375° for 1 hour or until pork is done. Add additional chicken broth to pan as needed. Allow to rest 15 minutes before removing string and slicing.