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Main Dishes

Pork Loin with Cranberry-Apricot Stuffing - 2005
​​​​​​Recipe courtesy of Mike Nohl

INGREDIENTS
  • 3 tablespoons  Cognac or Brandy
  • 3 tablespoons  water
  • 1/3 cup  dried cranberries
  • 1/3 cup  dried apricots -- coarsely chopped
  • ¼ cup  whole almonds -- toasted & chopped
  • 1 medium  shallot -- minced
  • 3 tablespoons  unsalted butter -- softened
  • 1 teaspoon  fennel seed -- toasted & crushed
  • ½ teaspoon  kosher salt
  • black pepper -- freshly ground
  • 3 ½ pounds  boneless pork loin
  • 2 tablespoons  vegetable oil

​PREPARATION
Warm the Cognac and water in a small saucepan, add the cranberries and apricots, and set aside until plum (about 10 minutes).  In a food processor, pulse the fruit and any unabsorbed liquid with the almonds, shallot, butter, fennel seeds, 1/2 teaspoon salt, and pepper, to taste, until the fruit and nuts are coarsely chopped.

Carve a tunnel through the center of the loin with a small knife and the handle of a wooden spoon.  Widen the tunnel using your fingers.  Fill the tunnel with the prepared stuffing, making sure that it goes all the way through the loin.

Salt and pepper the outside of the pork loin.  Brown the loin in a roasting pan, using the vegetable oil on the stove.  Place the pan, uncovered, in a 375 degree oven until the roast registers 155 degrees.  This takes about 35 to 45 minutes.  Transfer pork roast to a cutting board and let stand 10 minutes before carving.

Use pan drippings to make gravy to serve with roast.

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