[guide.chat] Recipie of the week

From: "Carol O'Connor" <missbossyboots33@xxxxxxxxx>
To: "guide Chat List" <guide.chat@xxxxxxxxxxxxx>
Date: Tue, 28 Jun 2011 18:48:02 +0100

Recipe of the Week - Fruit-Stuffed Pork Loin with Dijon Garlic Crust

This was submitted by Dave Hutchins and if I didn't already have my
freezer filled with food for this weekend, I'd be buying all of the
ingredients for this. In fact, I might go out and get them anyway. It
sounds too good.

Yield: 8 Servings

Ingredients:

1 boneless top loin pork roast, about 2 1/2 pounds

3 ounces dried apricots (about 14)

5 ounces dried plums, about 16, pitted (prunes)

1/4 cup Dijon-style mustard

1/4 teaspoon garlic powder

1/4 teaspoon freshly ground black pepper

2 carrots, peeled and cut into 1-inch chunks

2 ribs celery, trimmed and cut into 1-inch chunks

1 medium onion, cut into 1-inch chunks

1 cup dry white wine

Directions:

Arrange an oven rack one-third up from the bottom of the oven.
Preheat the oven to 350 degrees F.

Stand the roast on its end and insert a thin-bladed knife down the
center of the roast lengthwise, creating a tube-like opening. Stuff
the length of the roast with the dried fruit, stacking a piece of
apricot on top of a prune as you stuff it (If necessary, cut a slit at
the other end of the roast and stuff half the fruit from one side of
the roast and half the fruit from the other side).

In a small bowl combine the mustard with the garlic powder and
pepper. Rub the roast all over with the mustard mixture.

Arrange the carrots, celery, and onion in the bottom of a
9-by-13-inch baking pan. Place the roast on top of the vegetables.
Pour the wine over top and add up to 1/2 cup water to the pan (The
liquid should cover the bottom of the pan but be below the bottom of
the roast).

Roast the pork, uncovered, for 45 minutes, or until an instant-read
thermometer registers 150 degrees F (Insert the thermometer into the
meat portion of the roast, keeping the tip away from the fruit).

Remove from the oven, transfer the roast to a carving board, tent
loosely with foil, and let rest until temperature reaches 160 degrees
F, about 10 minutes (Discard the vegetables and liquid in the pan).

Enjoy!
[guide.chat] Recipie of the week

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