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Pork Loin Filled with Apricot/Cranberry Stuffing
The perfect autumn or winter dinner entree, this main course pork offering sets a festive tone.
Recipe courtesy of Castle in the Country
| Yield : Serves: 8, One chop = two servings |
Ingredients
- 2C diced dried apricots and dried cranberries
- 1C Orange Juice
- 1C Chicken Stock
- 1/2 C (approx) breadcrumbs
- ¼ C chopped Hazelnuts (optional)
- 4 Boneless Pork Loin Chops
- 2 Leeks
- 2/3 C Orange Juice
- 2/3 C Chicken Stock
- Chopped fresh Rosemary
- Zest of one Orange
- 2T butter
- Chopped Parsley
Preparation
1. Put Apricots, cranberries, Orange juice, and stock in a saucepan, bring to a boil and reduce to a thick syrup. Add breadcrumbs to soak up liquid and nuts.
2. Stab and sweep pork loin chops to make a pocket and fill with about ¼ C stuffing
3. Brown in Saute pan with Olive oil and remove to ovenable dish.
4. Bake until internal temperature reaches 165
5. Meanwhile, Thinly slice leeks and sauté in the pan with about 1T reserved cooking fat
6. Add 2/3 C Orange juice and cook to loosen any brown bits
7. Add 2/3 C Stock, Rosemary, and orange zest. Reduce to about half and keep warm
8. Swirl in 2T butter and chopped parsley
2. Stab and sweep pork loin chops to make a pocket and fill with about ¼ C stuffing
3. Brown in Saute pan with Olive oil and remove to ovenable dish.
4. Bake until internal temperature reaches 165
5. Meanwhile, Thinly slice leeks and sauté in the pan with about 1T reserved cooking fat
6. Add 2/3 C Orange juice and cook to loosen any brown bits
7. Add 2/3 C Stock, Rosemary, and orange zest. Reduce to about half and keep warm
8. Swirl in 2T butter and chopped parsley
