I found this recipe in Clean Eating Magazine's November/December 2010 issue. I told you about all of those magazines my mom gave me--yep, still sorting through them and trying out recipes. And we're loving them!
I've never made pork loin, let alone stuffed pork loin, so I thought this would be a fun one to try. I asked my husband if he'd be interested in being my sous chef for this dish and he hesitantly agreed. But, nevertheless, he agreed! It was pretty funny, no matter how big or small the object was needing to be cut, he wanted to use the biggest and baddest knife!
|By no means is this a professional photo. In fact, it may not even look appetizing, but it was SO good!|
Here's what we did:
- 1 cup unsweetened pomegranate juice
- 2 tbsp balsamic vinegar
- 2 tbsp raw honey
- 1 2-inch piece ginger, peeled and thinly sliced
- 1.5 oz whole-wheat bread, toasted (we didn't toast ours) and cubed into 1/2 -inch pieces (about 1 cup)
- 3 tbsp lo-sodium chicken broth
- 3tbsp chopped unsalted walnut pieces
- 1/2 pear, cored and diced
- 4 unsweetened prunes, chopped (we used a handful of raisins since we had a bunch already)
- 1 tbsp chopped fresh thyme leaves
- Sea salt and ground black pepper, to taste
- 1 boneless center-cut pork loin (about 2lb) trimmed of fat
- Olive oil cooking spray
- Kitchen twine (we used bamboo skewers)
- In a small saucepan, combine juice, vinegar, honey, and ginger and bring to a boil over high heat. Reduce to a simmer over medium-high heat and cook for 10 to 12 minutes, until liquid reduces by two-thirds. Strain and discard ginger; set glaze aside. (You should have 1/2 cup glaze.) Preheat oven to 375 F.
- In a large bowl, add bread and broth. Let bread sit for 2 to 3 minutes, stirring once or twice until it has absorbed liquid. Add walnuts, pear, prunes and thyme, stirring to combine. Season with salt and pepper.
- Set pork loin on a cutting board and, holding a carving knife parallel to the work surface, slice the loin almost in half horizontally. Open the loin like a book and press flat. Season both sides of pork with salt and pepper. Pile stuffing onto center of pork loin, then bring loin ends together and tie with kitchen twine. (We used bamboo skewers to pierce the loin and hold it together.
- Coat a large oven-safe skillet with cooking spray and place over medium-high heat. Carefully add stuffed pork loin and sear for about 1 to 2 minutes per side, until meat begins to brown
- Place skillet immediately into oven. Bake for 20 minutes, carefully remove pan from oven and brush all sides of pork loin with about 3 tbsp glaze. Return pan to oven for an additional 5 minutes. Remove from oven and glaze again, returning pan to oven for a final 5 minutes or until pork loin reaches an internal temperature of 155 F. Stuffing should puff out from sides and pork should still be pink in the center but not translucent. Remove stuffed pork loin from oven and brush again with glaze. Let pork rest for 5 minutes before slicing into 6 even pieces (my husband wouldn't let it rest and wanted to dig right in--so we did). Drizzle with any remaining glaze and serve immediately.
|My favorite sous chef showing off our creation!|
Our side dishes were salad and roasted sweet potatoes.
We loved it so much that it will be in the lineup of our regularly rotating dinners.
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