Though most modern Italian meat dishes are savory, there is a long tradition of combining meats with dried fruit, especially for festive winter meals. This recipe is quite easy, and therefore ideal for company. It would also be a nice addition to a Christmas dinner.
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour, 5 minutes
Ingredients:
- A pork loin, weighing 2 1/2 pounds (1.2 k)
- 8 pitted prunes
- 8 dried apricots
- 1 clove garlic, peeled and slivered
- 3/4 cup dry Marsala or Sherry
- 1/4 cup unsalted butter
- 2 tablespoons honey
- 1/4 cup blanched walnut meats, shelled pistachios, or blanched almonds (optional)
- Salt and pepper to taste
- Butcher's twine
Preparation:
Begin by plumping the prunes and apricots for a half hour in the Marsala. When the time is up, remove them, reserving the Marsala.
Preheat your oven to 360 F (180 C).
Using a long thin-bladed knife, make four lengthwise punctures in the loin, almost from one end to the other.
Slip the garlic slivers, prunes and apricots (and nutmeats if you are including them) into the punctures.
Season the outside of the loin well with salt and pepper, and tie it with the twine so it will keep its shape.
Put the loin in a baking pan. Combine the honey and Marsala, mixing well, and pour the mixture over the meat. Dot the meat with butter, and roast it for about 50 minutes, turning it occasionally and spooning the drippings over it.
When the meat is done, let it rest on the cutting board for 5 minutes before slicing it into roughly half-inch (1-cm) slices. Spoon the pan drippings over the slices and serve.
The wine? Red, and I might be tempted to serve a Primitivo, whose spicy sweetness will play off the fruit.
Yield: 6-8 servings Pork Loin Stuffed with Dried Fruit.
Preheat your oven to 360 F (180 C).
Using a long thin-bladed knife, make four lengthwise punctures in the loin, almost from one end to the other.
Slip the garlic slivers, prunes and apricots (and nutmeats if you are including them) into the punctures.
Season the outside of the loin well with salt and pepper, and tie it with the twine so it will keep its shape.
Put the loin in a baking pan. Combine the honey and Marsala, mixing well, and pour the mixture over the meat. Dot the meat with butter, and roast it for about 50 minutes, turning it occasionally and spooning the drippings over it.
When the meat is done, let it rest on the cutting board for 5 minutes before slicing it into roughly half-inch (1-cm) slices. Spoon the pan drippings over the slices and serve.
The wine? Red, and I might be tempted to serve a Primitivo, whose spicy sweetness will play off the fruit.
Yield: 6-8 servings Pork Loin Stuffed with Dried Fruit.
