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Pork Loin Stuffed with Prunes and Oka

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Added Feb 1st, 08 by Cathy Kyle


  • Categories: Meats
  • Servings: 8 change
  • Calories per serving: 233
  • Prep Time: 10 mins
  • Cook Time: 30 mins


Nutritional Facts

Brought to you by
Per serving% Daily Value*
Calories 23312%
Fat 9g14%
Cholesterol 74mg25%
Sodium 82mg 3%
Carbohydrates 14g12%

More facts>>

FoodConnect Nutritionals

A sure dinner hit for guests.

The sweetness of the prunes mixes well with the oka cheese and gives the mild pork loin a very nice taste.

Ingredients

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  • 1 1/2 pound pork loin
  • 2 tbsp butter melted

Stuffing

  • 1/2 cup dried prunes chopped
  • 1 garlic cloves minced
  • 1 shallot minced
  • 1/2 cup bread crumbs
  • 1/4 pound ricotta cheese

Sauce

  • 1 tbsp butter
  • 1 shallot minced
  • 1/3 cup port or other fortified wine
  • 1 tbsp flour
  • 1 cup beef stock
  • 2 tsp thyme, fresh chopped
  • 1 tbsp parsley, fresh chopped

Recipe Method

Roast 1- Preheat oven to 400 F

2- In a bowl combine all stuffing ingredients: salt and pepper generously. Set a side.

3- Butterfly roast, slicing it lengthwise without going all the way through and opening it like a book.

4- Place stuffing in centre of roast, close and tie with string or attach with toothpicks. Place roast in a buttered oven proof dish. Baste with butter and roast in centre of oven for 30 to 35 minutes,basting with remaining melted butter periodically.

Sauce 1- In a small saucepan melt butter over medium heat and cook shallots. Deglaze pan with Port and reduce liquid by half.

2- Add flour, whisking, add broth . Whisk until smooth. Bring to a boil. Add herbs, salt and pepper. Simmer until thickened.

Serve stuffed Pork Loin with green beans and yams.

Tip: You can prepare stuffing and sauce ahead, cooking pork just before serving. Sauce may be frozen.

Variation: For a change of taste, try with Swiss, Cheddar, Gouda, Blue or any other cheese you like...

Tried this recipe? Tell everyone what you think...

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Reviews

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0 members found this review helpful
Christine Pettersen
February 10, 2008

Fantastic! Very flavourful! Thoroughly enjoyed

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