Bourbon And Dried Plum Stuffed Pork Loin Recipes

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SPICED PORK LOIN WITH PLUMS



Spiced Pork Loin with Plums image

When plums are in season, I make this every other week. I originally adapted the recipe for use with chicken, but discovered it was even better with pork. I fixed it for 70 people for my granddaughter's christening and everyone wanted the recipe.

Provided by Taste of Home

Categories     Dinner

Time 1h55m

Yield 8-10 servings.

Number Of Ingredients 13

1 tablespoon ground cumin
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground allspice
1/4 teaspoon pepper
1/4 teaspoon ground cloves
1 boneless whole pork loin roast (3 to 4 pounds)
2 tablespoons olive oil, divided
1 large onion, chopped
2 tablespoons sugar
1/2 cup cranberry juice
1 cup chicken broth
4 medium fresh plums, pitted and sliced

Steps:

  • In a small bowl, combine the first six ingredients; rub over roast. In a Dutch oven, brown roast in 1 tablespoon oil on all sides. Remove roast and set aside., In the same pan, cook onion in remaining oil over medium heat until tender. Add sugar; cook, stirring occasionally, 3-4 minutes longer. Add cranberry juice; bring to a boil. Cook until liquid is reduced by half., Return roast to the pan; add broth. Bring to a boil. Reduce heat; cover and simmer for 1-1/4 hours. , Add plums; cover and simmer 30-45 minutes longer or until a thermometer reads 145°. Let stand 10 minutes before serving. Thicken pan juices if desired.

Nutrition Facts :

SPINACH AND MINT-BASIL PESTO-STUFFED PORK LOIN



Spinach and Mint-Basil Pesto-Stuffed Pork Loin image

Provided by Robert Irvine : Food Network

Time 1h

Yield 5 to 6 servings

Number Of Ingredients 12

1 cup fresh basil leaves
1/2 cup fresh mint leaves
1/4 cup pine nuts
1 teaspoon salt
1 tablespoon minced garlic
1/2 cup shredded Parmesan
1/4 cup olive oil
2 (3 pound) pork loins, 10 to 12-inches long
Salt and freshly ground black pepper
1/2 cup crumbled feta cheese
2 cups fresh spinach
3 tablespoons grapeseed oil

Steps:

  • For the pesto: In a food processor fitted with a steel blade, pulse the basil and mint 3 to 4 times or until chopped, then add the pine nuts and salt and pulse an additional 2 to 3 times. Add the garlic and cheese, pulse 2 times. With the food processor running, slowly add the oil to blend, this should take 1 minute. Don't over-pulse or puree; this will result in a brown liquid sauce, not a bright herb pesto.
  • For the pork: To butterfly the pork, place each loin on a cutting board and slice lengthwise through the center, about 3 inches deep, but not cutting all the way through, until it opens to form a 10 by 10-inch square.
  • Preheat the oven to 350 degrees F.
  • Season the inside of both loins with salt and pepper and evenly spread the pesto, leaving a 2-inch border on all sides. Sprinkle with feta and top with spinach. Roll tightly lengthwise. With butchers twine, tie several knots around the stuffed loins, 4 to 5 times, to ensure even cooking.
  • Heat the oil in a heavy bottomed saute pan over high heat, season the outside of the loins with salt and pepper, and sear on all sides, 2 to 3 minutes per side. Remove from the pan and place the loins on a baking sheet lined with aluminum foil and bake for 20 to 25 minutes, or until the internal temperature reaches 165 degrees F. Allow to rest for 5 to 10 minutes before slicing and serving.

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