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Autumn Pork Loin with Fruit & Nut Stuffing

YIELD: 10-12 entree servings

40 oz. dried apricots, chopped
18 oz. dried apples, chopped
10 oz. baking Zante currants
15 oz. golden raisins
10 oz. slivered almonds, toasted
1 lb. butter
1/2 gal. apple juice
1 1/2 lbs. brown sugar
1 Tbsp. cinnamon
2 tsps. nutmeg
1 1/2 lbs. bread crumbs
1 cup fresh parsley, chopped
5-6 lbs. whole, boneless pork loin (1)

  1. FOR STUFFING: In a bowl, combine dried fruits and almonds.
  2. In rondo, melt butter and sautè dried fruit and almonds for 1-3 minutes (keep stirring to prevent burning). Add apple juice, brown sugar, cinnamon and nutmeg. Stir and simmer for 4-6 minutes. Add bread crumbs and parsley.
  3. Butterfly pork loin lengthwise. Pound out evenly. Place 2 inches of stuffing on top of pork. Roll and tie the loin. Bake at 300°F for 40 to 60 minutes. (Freeze remaining stuffing for later use.)
  4. Serve in entrèe or appetizer portions.

Recipe from Corporate Executive Chef Jim Willard, CEC, Compass Group, McGraw Hill, Columbus, OH.

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