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Pork Loin Stuffed with Prunes and Oka
Date added: February 1, 2008
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.
- Servings: 8 change
- Calories per serving: 233
- Prep time: 10
- Cook time: 30
Ingredients
- 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...
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Nutritional Facts
| Per serving | % Daily Value* |
| Calories 233 | 12% |
| Fat 9g | 14% |
| Cholesterol 74mg | 25% |
| Sodium 82mg | 3% |
| Carbohydrates 14g | 12% |
Recipe submitted by
Cathy has published four recipes, rated on average 5.00 out of 5 by five other members.
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