Prune & Almond Stuffed Pork Loin
Serves 16 easily
2 4-6 lb. pork loins, all fat removed
1 large package pitted prunes
1 large package slivered almonds
2 large onions, quartered
2 medium jars of plum jelly (grape jelly may be substituted)
Fruity white wine
4 bay leaves
salt and pepper
1 liter grape juice (4 cups)
Take your bag of pitted prunes and slivered almond and ask you
butcher to stuff and tie
the two loins with these ingredients. It's not hard to do
yourself, I'm usually
pressed for time so I generally ask my butcher to do it for me.
At home, before roasting, I place them in a roasting pan, rub the
mustard and jelly on
each of the roasts, season with garlic salt, bay leaves, salt and
pepper and the wor..
sauce. Then I add a good dash of wine to each, the quartered
onions and the grape
juice. Roast, covered for about 2 hours, basting often, adding
water as needed and
uncovering for last 20 minutes. This should be done two days
ahead and refrigerated.
(It can even be frozen a week ahead of time and defrosted two days
before the party just
separate meat from juices and freeze separately). This is
one of those wonderful
recipes that actually taste better when made ahead of time and
The day before the party in the morning or whenever
you get a chance, slice the cold pork, and you will obtain a beautiful
white meat with a wonderful center of prunes and almonds.
Arrange on a heatproof platter.
Strain all juices from the meat and blend together with cooked
onion pieces in blender.
Pour over sliced meat. Add a few slivered almonds for
decoration. Cover with foil.
Rewarm for about 1 hour in slow oven. Serve with rice and
some nice green vegetable or
salad. This dish always makes the most wonderful impression
on my guests and it's so
delicious and easy to make.
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