Fruit Stuffed Pork Loin
This dish looks very fancy and difficult, but takes 10 -15 min of prep time. Less if you are organized!
Be sure to use the dark unsulfured apricots. The color does not affect the flavor and the sulfur on your traditional grocery store apricots is an unnecessary chemical that causes adverse affects in your body, namely affecting your histamine levels.
1 cup mixed dried fruit (apricots and dates)
1/4 c fresh or dried cranberries (optional)
1/3 c chopped dried apricots
1/2 red onion
3 sprigs of fresh thyme or 1 t dried
2 (1.5 lb ) pork loins
Soak dried fruit in water for 1 or more hours.
Preheat oven to 425 degrees Fahrenheit.
Blend dried fruit in blender along with a bit of the soaking water.
Chop red onions, and apricots. Stir this along with thyme and cranberriesinto blended mixture.
Cut open pork loin by sliding knife along center of loin; cut almost, but not quite, in half. Pound flat with a mallet or hammer or big spoon. Spoon mixture in center and roll loin around stuffing. Tie up with string or I like to use the de-leaved vine of rosemary.
Coat with a bit of oil or use a glaze of tamari, honey, and sesame oil.
Bake for 15 min at 425.
Bake for 30-45 min at 350.
Slice in 1/2 in strips for a gorgeous presentation.
This goes excellent with quiona and broccoli pilaf.