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Prep Time: 20 minutes
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
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.
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)
% of Calories from Fat 38%
California Dried Plum Board - www.californiadriedplums.org
Recipe created by Chef Drew Nieporent of the Berkeley Bar & Grill (Berkeley, CA)
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