GLAZED PORK LOIN STUFFED WITH DRIED PEARS AND PLUMS

-Submitted by Pam Gelsomini

Stuffing/Filling:

¼ cup maple syrup

¼ cup apple jelly

½ cup honey

1 tsp. cinnamon

1 cup dried pears

1 cup dried plums

Meat:

1, 6-8 pound boneless pork loin

Spice Rub:

4-5 Tbs. Cajun spice mix (recipe follows)

Glaze:

1/3 cup apple jelly

½ cup honey

-Prepare the filling – Mix maple syrup, apple jelly, honey, and cinnamon in a sauce pan and heat until bubbles start to form around the edges.  Add the dried fruit.  Simmer on low, stirring occasionally for 30 minutes until the fruit starts to become soft and saturated in the sauce.

 -Prepare the meat – While filling is cooking, remove any excess fat from the roast leaving a thin layer where possible to seal in the juices.  Then, using a sharp carving knife, cut a pocket length-wise along the middle of the roast that reaches the back of the meat without breaking through.

 -Stuff the meat – Let the fruit cool for 10 minutes so that it is cool enough to touch with your hands.  Using a spoon, take the fruit pieces from the pan and lay them flat and evenly inside the ‘pork pocket’.  Take care to distribute the pears and plums evenly, pushing them into the far back and ends of the pocket to cover.  Drizzle any remaining sauce over the fruit in the pocket. Tie the roast together to seal the pocket at 1” intervals with kitchen string to keep the stuffing inside the pork while cooking.

 -Spice the roast – using the Cajun spice rub, massage spices into the meat on the top, bottom, and ends.  Cover with Saran wrap and refrigerate for 2-3 hours or overnight.

--Cook the roast – Stet the roast in a large roasting pan.  Bake at 350 for one hour until the meat begins to brown.  Heat apple jelly and honey for the glaze in a small sauce pan until melted together.  Brush the glaze onto the roast and return to the over and back for another 30-45 minutes, glazing every 15 minutes until the meat is just cooked through (160-170 degrees).

 --Make the sauce – Let me the meat rest for 5-10 minutes on a cutting board.  Place the roasting pan on a burner on low heat on top of the stove.  Slowly add small amounts of water and white wine while stirring to scrape the drippings off the bottom of the pan until a smooth sauce begins to form.

-Serve the roast – Cut off the kitchen string and carefully remove.  Cut the roast at 1 inch intervals and drizzle each slice with gravy.  Serve with rice and salad.

CAJUN SPICE MIX:

1/4 cup salt

2 Tbs. cayenne pepper

2 Tbs. paprika

1 1/2 Tbs. onion powder

1 Tbs. freshly ground black pepper

1 Tbs. freshly ground white pepper

1 Tbs. garlic powder

2 tsp. dried basil

1 tsp. chili powder

1/4 tsp. dried thyme

1/4 tsp. ground mustard

1/8 tsp. ground cloves

 Combine all ingredients in a small jar.  This spice mix can be stored in a tightly covered glass jar in a cool dry place out of direct light for up to 4 months.  Makes about 3/4 cup.

More Featured Articles