FoodReference.com (Since 1999)

RECIPE SECTION - Over 10,000 Recipes

 

Home   |   Articles   |   Food_Trivia   |   Today_in_Food_History   |   Food_Timeline   |   Recipes   |   Cooking_Tips   |   Videos   |   Food_Quotes   |   Who’s_Who   |   Culinary_Schools_&_Tours   |   Food_Trivia_Quizzes   |   Food_Poems   |   Free_Magazines   |   Food_Festivals_&_Events

You are here > Home > Recipes

 

FREE Magazines
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.

 

CULINARY SCHOOLS
& COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees

 

LOIN OF PORK W/ DRIED PLUM STUFFING

Servings 6
Prep Time  20 minutes

Ingredients

    Dried Plum Stuffing:
    1/4 cup (1/2 stick) butter
    1 3/4 cups finely chopped shallots
    1 1/3 cups (about 8 ounces) pitted dried plums
    2 tablespoons Armagnac, cognac or other brandy
    1/2 teaspoon salt
    2 pound pork loin roast (single loin roast)
    1 teaspoon salt
    1/2 teaspoon pepper
    1 package (10 ounces) dry couscous
    2 cups chicken broth
     

Preparation

Heat oven to 350°F. For Dried Plum Stuffing: In large skillet, heat butter until hot. Add shallots; cook and stir over medium heat 4 to 6 minutes or until translucent. Add dried plums, Armagnac and salt; cook and stir over medium-high heat 1 minute. Transfer to food processor; process until dried plums are chopped, pulsing on and off. Set aside. Using long thin knife, cut a 3 to 4-inch wide pocket through the roast, cutting from one end of roast to the opposite end. Do not cut through sides of roast, leaving at least 3/4-inch of roast uncut on either side of pocket. Spoon Dried Plum Stuffing into pocket. Place a 3 to 4-inch square piece of double layer aluminum foil to cover filling at each end. Using kitchen twine, tie around length of roast several times to firmly secure foil pieces during cooking.

Place roast, fat side up, on rack in shallow roasting pan. Season surface of roast with salt and pepper. Insert ovenproof meat thermometer so tip is centered in thickest part of roast. Do not add water or cover. Cook 55 to 65 minutes or until meat thermometer registers 155 to 160°F for medium doneness. Remove from oven; let stand 10 minutes. Meanwhile, prepare couscous according to package directions, using chicken broth in place of water and salt. Remove roast to carving board; tent with foil and let stand 10 minutes. Remove twine and foil; carve crosswise into 6 slices. Season with additional salt and pepper, if desired. Serve with prepared couscous.
 

Nutritional Information (per serving)
Calories 620 
Cholesterol  75mg 
% of Calories from Fat 38% 
Fat  26g
Sodium 1060mg
Carbohydrates  66g
Protein  31g
Fiber  5g 

California Dried Plum Board - www.californiadriedplums.org/.  Recipe created by Chef Drew Nieporent of the Berkeley Bar & Grill (Berkeley, CA)
 

RELATED RECIPES

  Home   |   About Us & Contact Us   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: [email protected]
All contents are copyright © 1990 - 2023  James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.
 

FoodReference.com Logo

 

Popular Pages