Pork Loin with Dried-Plum Stuffing

Pork Loin with Dried-Plum Stuffing
Photo by Randy Mayor

Ingredients

  • 1 ½ cups fat-free, less-sodium chicken broth, divided
  • 1 ½ cups fat-free, less-sodium chicken broth, divided
  • 1 tablespoon Dijon mustard
  • ¼ cup port
  • ¼ cup fresh orange juice (about 1 orange)
  • 2 tablespoons minced fresh parsley
  • 1 ½ cups fat-free, less-sodium chicken broth, divided
  • + 93 more ingredients
    • 1 tablespoon Dijon mustard
    • 1 tablespoon all-purpose flour
    • 1 tablespoon all-purpose flour
    • ¼ teaspoon freshly ground black pepper
    • 1 tablespoon Dijon mustard
    • ¼ teaspoon freshly ground black pepper
    • ¼ teaspoon freshly ground black pepper
    • 1 tablespoon grated orange rind
    • 1 tablespoon grated orange rind
    • ¼ teaspoon freshly ground black pepper
    • ¼ teaspoon freshly ground black pepper
    • Cooking spray
    • Cooking spray
    • 1 tablespoon grated orange rind
    • 1 tablespoon chopped fresh thyme
    • 1 tablespoon grated orange rind
    • 1 tablespoon chopped fresh rosemary
    • 1 tablespoon chopped fresh thyme
    • 1 (2-pound) pork loin, trimmed
    • 1 tablespoon chopped fresh rosemary
    • ½ cup finely chopped celery
    • 1 (2-pound) pork loin, trimmed
    • Flat-leaf parsley (optional)
    • ½ cup finely chopped celery
    • 1 tablespoon chopped fresh thyme
    • 1 tablespoon chopped fresh rosemary
    • ¼ cup fresh orange juice (about 1 orange)
    • Sauce:
    • ½ teaspoon salt
    • 2 garlic cloves, minced
    • 1 cup finely chopped dried plums
    • 1 cup finely chopped dried plums
    • Stuffing:
    • Sauce:
    • Flat-leaf parsley (optional)
    • 2 garlic cloves, minced
    • 1 1/3 cups finely chopped red onion
    • 1 1/3 cups finely chopped red onion
    • Stuffing:
    • ½ cup finely chopped celery
    • 1 tablespoon chopped fresh thyme
    • 1/8 teaspoon freshly ground black pepper
    • ¼ cup port
    • 1/8 teaspoon freshly ground black pepper
    • Stuffing:
    • Stuffing:
    • ¼ teaspoon salt
    • ¼ teaspoon salt
    • ¼ teaspoon salt
    • ¼ teaspoon salt
    • ¼ teaspoon salt
    • Cooking spray
    • ¼ teaspoon salt
    • ½ teaspoon salt
    • Cooking spray
    • 1/8 teaspoon freshly ground black pepper
    • 2 tablespoons minced fresh parsley
    • 1 ½ cups fat-free, less-sodium chicken broth, divided
    • 1 tablespoon Dijon mustard
    • 1 tablespoon all-purpose flour
    • 1 tablespoon all-purpose flour
    • ¼ teaspoon freshly ground black pepper
    • Flat-leaf parsley (optional)
    • ½ cup finely chopped celery
    • ¼ teaspoon freshly ground black pepper
    • ½ teaspoon salt
    • ¼ teaspoon freshly ground black pepper
    • 1/3 cup finely chopped pecans
    • 1/3 cup finely chopped pecans
    • 2 tablespoons minced fresh parsley
    • 2 tablespoons minced fresh parsley
    • 2 garlic cloves, minced
    • 2 garlic cloves, minced
    • 1 tablespoon chopped fresh rosemary
    • 1/3 cup finely chopped pecans
    • ¼ cup port
    • 1 (2-pound) pork loin, trimmed
    • 1/3 cup finely chopped pecans
    • 1 cup finely chopped dried plums
    • ¼ teaspoon salt
    • 1 cup finely chopped dried plums
    • Sauce:
    • ¼ cup port
    • ¼ teaspoon salt
    • 1 (2-pound) pork loin, trimmed
    • Sauce:
    • ¼ cup fresh orange juice (about 1 orange)
    • ½ teaspoon salt
    • 1/8 teaspoon freshly ground black pepper
    • Flat-leaf parsley (optional)
    • 1 1/3 cups finely chopped red onion
    • 1 1/3 cups finely chopped red onion
    • ¼ cup fresh orange juice (about 1 orange)

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); s...

View full recipe at My Recipes

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