Georgia Cooking - Fruit Stuffed Pork Loin
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground black pepper
1/4 teaspoon ground cloves
1/4 teaspoon mace (or allspice)
3 to 5 pound boneless pork loin
12 pitted prunes (or plums)
2 medium apples, peeled, cored and cut into sixths
2 tablespoons raisins
1/4 teaspoon ground cinnamon
1/4 cup brandy or apple juice
2 tablespoons currant jelly, melted
1 cup soft breadcrumbs
1/4 cup melted butter
Mix salt and spices. Rub into surface of meat. Refrigerate overnight.
Combine fruit, cinnamon and brandy. Refrigerate overnight.
Preheat oven to 325 degrees.
Cut a long deep pocket the length of the roast. Stuff with fruit. Tie closed with kitchen twine. Brush roast with leftover liquid from fruit. Roast on rack in oven for 1 hour.
Remove from oven; brush with jelly, roll in breadcrumbs. Baste with butter. Return to oven and roast 2 hours or until internal temperature reaches 170 degrees. Let stand 15 minutes before slicing.
Helen Sturgeon
All recipes have been tested for accuracy by Georgia Department of Agriculture home economists unless otherwise indicated. If you would like to share a favorite recipe with our readers, send it to: Georgia Cooking, Market Bulletin,
Print this