 Fruited Boneless Pork Loin
Makes 4 to 6 servings
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Image © Publications International, Ltd.
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Fruited Boneless Pork Loin
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Ingredients
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1
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cup pitted prunes
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1
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cup dried apricots
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1
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(3-pound) boneless pork loin roast
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1
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clove garlic, cut into thin strips
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3
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tablespoons FILIPPO BERIO® Olive Oil, divided
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Salt and freshly ground black pepper
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2
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onions, each cut into 6 wedges
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2
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tart apples (such as Granny Smith), peeled, cored and each cut into 8 wedges
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8
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fresh sage leaves, chopped*
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1
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tablespoon lime or lemon juice
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1
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cup plus 2 tablespoons chicken broth, divided
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3
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tablespoons all-purpose flour
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1/2
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cup reserved prune/apricot liquid
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1/4
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cup Madeira wine
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*Omit sage if fresh is unavailable. Do not substitute dried sage leaves.
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Cover prunes and apricots with cold water; soak at least 2 hours or overnight. Drain, reserving liquid. Preheat oven to 400°F. With tip of sharp knife, cut slashes at 1-inch intervals in pork. Insert garlic strips into scored pork flesh. Place pork in large shallow roasting pan; insert meat thermometer into center of thickest part of roast. Drizzle with 2 tablespoons olive oil; season with salt and pepper. Roast 1 hour. Add onions, apples and sage to fruit mixture. Drizzle with lime juice. Spoon around pork in roasting pan; baste pork with juices and remaining 1 tablespoon olive oil. Pour 2 tablespoons broth over pork. Roast 30 to 40 minutes or until meat thermometer registers 160°F, turning and basting fruit mixture frequently with juices. Transfer pork to warm serving platter. Surround with fruit mixture; keep warm. Pour drippings from roasting pan into measuring cup; skim off fat. Return juices to roasting pan. In roasting pan over medium heat, gradually stir flour into juices until smooth. Cook and stir 1 minute. Add remaining 1 cup broth, reserved liquid and Madeira. Bring to a boil, stirring frequently. Reduce heat to low; simmer 5 minutes. Season to taste with additional salt and pepper. Serve hot with pork and fruit mixture. Carve pork into thin slices.
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© Filippo Berio® Olive Oil
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Printed
from fbnr.com
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