Fruit-Stuffed Pork Loin with Obsession Glaze

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Fruit-Stuffed Pork Loin with Obsession Glaze
SERVES 4
INGREDIENTS:
2 cups Ironstone Obsession Symphony
2 cups chicken stock
¾ dried cherries
¾ cup chopped dried apricots
¼ cup golden raisins
½ cup chopped shallots
½ cup fresh breadcrumbs
¾ tsp dried thyme
¾ tsp chopped fresh sage leaves
2 ½ to 3 pounds pork loin
salt and pepper
2 Tbls extra virgin olive oil
¼ cup golden raisins
1 Tbls cornstarch
3 Tbls butter, room temperature


DIRECTIONS:
Bring the wine and chicken stock to a boil. Add the dried cherries, apricots, and raisins, remove from the heat. Let stand for 20 minutes. Strain through a fine-mesh sieve, reserving the liquid and fruit separately.

Combine the dried fruit, shallots, breadcrumbs, thyme and sage in a bowl. Cut the pork loin lengthwise, two-thirds of the way through from the center toward the outer edge. Lay the pork flat and cover with plastic wrap. Pound the meat to a fairly even ¼-½ inch thickness. Season the meat with salt and pepper and spread the fruit mixture over the pork. Tightly roll up the pork and tie with kitchen string.

Preheat the oven to 400°. Heat the olive oil in an ovenproof sauté pan. Season the outside of the pork with salt and pepper and sear for 2 to 3 minutes on each side, or until browned. Place the pan in the oven and roast, basting occasionally with ¾ cup of the liquid from the fruit, for 30 to 40 minutes, or until slightly less than the desired doneness. Let rest for 10 minutes and cut into ½ inch-thick slices.

While the pork is cooking, place the remaining liquid from the fruit in a small saucepan and cook for 30 minutes, or until reduced to about 1 ¼ cups. Add the apricot jam and cook until smooth. Mix the cornstarch with a little of the fruit liquid to create a slurry. Stir the slurry into the sauce, bring to a boil and remove from the heat. Stir in the butter, 1 tablespoon at a time, just prior to serving.

Shingle the pork slices down the center of a serving platter and spoon the sauce over the pork and around the plate. Serve any extra sauce on the side.
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Q

What’s Your Obsession?

This is Ours…

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Obsession Wines brought to you by Ironstone Vineyards

Obsession Wines brought to you by:
Ironstone Vineyards

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