5.0 – 3 reviews • Raisin Recipes
| Level: |
Easy |
| Total: |
3 hr 10 min |
| Active: |
45 min |
| Yield: |
6 to 8 servings |
| Level: |
Easy |
| Total: |
3 hr 10 min |
| Active: |
45 min |
| Yield: |
6 to 8 servings |
Ingredients
- 1/4 cup golden raisins
- 1/4 cup pitted prunes, chopped
- 1/4 cup dried apricots, chopped
- 1/4 cup brandy or apple brandy
- 3 tablespoons extra-virgin olive oil
- 1 shallot, chopped
- 1/2 Golden Delicious apple, chopped
- 1 clove garlic, minced
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh sage
- 1 tablespoon plus 1 teaspoon chopped fresh rosemary
- Kosher salt and freshly ground pepper
- 3/4 cup low-sodium chicken broth
- 1 3-pound boneless center-cut pork loin roast
Instructions
- Preheat the oven to 350 degrees F. Combine the raisins, prunes and apricots in a small bowl; pour in the brandy. Cover with plastic wrap and microwave until hot, about 2 minutes. Set aside until the dried fruit is plump, at least 10 minutes.
- Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the shallot and apple and cook until softened, 3 to 4 minutes. Add the garlic, parsley, sage, 1 teaspoon rosemary, 1/2 teaspoon salt and a few grinds of pepper. Cook until the garlic is softened, about 1 minute. Add the dried fruit?brandy mixture and cook until the skillet is dry, 1 to 2 minutes. Add the chicken broth and simmer until the mixture is very soft and the skillet is almost dry, about 5 minutes. Let cool completely.
- Push the handle of a wooden spoon into the center of one end of the pork roast; work the handle through the length of the roast to create a tunnel, widening the tunnel with your fingers or a small paring knife until about 1 1/2 inches wide.
- Stuff the dried fruit mixture into the tunnel, firmly pressing to make sure it?s packed into the pork roast. Rub the outside of the pork roast with the remaining 1 tablespoon olive oil and sprinkle with the remaining 1 tablespoon rosemary, 1 teaspoon salt and 1/2 teaspoon pepper. If the pork has a skinny flap that runs along one side, tuck it under and tie kitchen twine around the pork in a few spots.
- Set a rack in a large roasting pan. Place the pork on the rack and roast until golden brown and a thermometer inserted into the center registers 140 degrees F, 1 hour 15 minutes to 1 1/2 hours. Let the pork rest at least 20 minutes before slicing.
Nutrition Facts
| Serving Size |
1 of 8 servings |
| Calories |
381 |
| Total Fat |
22 g |
| Saturated Fat |
7 g |
| Carbohydrates |
14 g |
| Dietary Fiber |
2 g |
| Sugar |
9 g |
| Protein |
28 g |
| Cholesterol |
84 mg |
| Sodium |
558 mg |
| Serving Size |
1 of 8 servings |
| Calories |
381 |
| Total Fat |
22 g |
| Saturated Fat |
7 g |
| Carbohydrates |
14 g |
| Dietary Fiber |
2 g |
| Sugar |
9 g |
| Protein |
28 g |
| Cholesterol |
84 mg |
| Sodium |
558 mg |