How wonderful it is to set your whole family down to a Pork Loin diner, but when it stuffed with these holiday season fruits it make it even more special. Family and guest will rave over you for months to come. This one is Savoured to perfection.
Remember to fill your soul with Love and always Savour what you eat,
3 tablespoons Olive oil
½ cup thinly sliced celery
½ cup diced dried apricots
½ dates (seeds removed)
½ diced apples
1 cup cube bread dressing
Salt and pepper to taste (about 1 teaspoon salt & 1 ½ of pepper plus more for the roast)
1 egg beaten
2 tablespoons butter
½ to 1 cup chicken broth (I use low sodium for less salt)
2 tablespoons of prepared apple butter jelly
1 3 pound pork loin roast (butterflied, ask butcher to help or see below)
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After you had the butcher butterfly or you did it yourself, bring the roast to room temperature. Meanwhile in a large heavy skillet add oil set on medium heat. Add next 4 ingredients and sauté until slightly soft about 5 minutes. Now add the butter and allow it to melt. Next drop in the cubed bread stir and pour ½ cup chicken broth over the mixture. Add more broth if need add salt and pepper. Let the mixture cool completely before placing on the butterflied roast. Salt and pepper the roast on both sides. Lay the roast out on a flat surface and spoon the stuffing down the pork, horizontally, in a line. Roll the pork over the stuffing, jelly roll style, ending with the seam down and fat side up. Lightly score the fat if any, in a diamond pattern, with a sharp knife. Tightly tie the pork roast up with butcher's twine and transfer to a roasting pan. Pre-heat oven to 400 degrees. Roast the pork in the preheated oven for 15 minutes to brown. Reduce temperature to 325 degrees. Spread the apple butter over the outside of the roast with a basting brush. Continue to cook until an instant-read thermometer registers 160 degrees. Total cooking time is around 75 to 85 minutes. Remove from the oven and let rest for 10 minutes before slicing. Garnish as desired. I use apples and apricots with a little parsley.