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)
- FOR STUFFING: In a bowl, combine dried fruits and almonds.
- 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.
- 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.)
- Serve in entrèe or appetizer portions.
Recipe from Corporate Executive Chef Jim Willard, CEC, Compass Group, McGraw Hill, Columbus, OH.
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