Fruit & Nut Filled Pork Loin

Fruit and nuts created a delicious explosion of flavor in this pork loin that Barry prepared for Christmas Eve.

Fruit & Nut Filled Pork Loin      About 10 servings

¼ cup dried, chopped apricots                      

¼ cup dried cranberries

Hot water to cover dried fruit

About ½ cup coarsely chopped nuts (a combination of pistachios & almonds

About 1 to 1½ tablespoons olive oil

3 pound pork loin

Butcher’s twine to tie the pork loin

Olive oil

Kosher salt and coarsely ground pepper

Red wine – about ½ cup total

1. Heat oven to 325°
2. In a small bowl, combine dried apricots and cranberries and barely cover with hot water.  Let stand about 10 to 15 minutes or until they have plumped, absorbing most of the water.   
3. Drain excess liquid and add the coarsely chopped nuts to the fruit; moisten with olive oil. 
4. Trim excess fat from loin; butterfly and then pound to flatten so that pork is of same thickness throughout.
   
   
   
   
   
   
   
   
   
   
   
   
5. Spread fruit and pistachio mixture on the butterflied loin. 
   
6. Roll up filled loin and use butcher’s twine to tie the pork loin-- tie in 3 to 5 places or as needed to keep the filling in place.
   
7. Drizzle rolled loin with a little olive oil; sprinkle with salt and pepper.
8. Place in a roasting pan, drizzle with part of the red wine and bake at 325° about 1 to 1½ hours or until loin crust is nicely browned and an internal temperature of at least 160° is achieved. Continue to drizzle with remaining wine as the loin cooks.
   
9. Let loin set 10 minutes before slicing; remove twine and cut crosswise into about ½” thick slices.
   

Recipe without photos . . .

Fruit & Nut Filled Pork Loin      About 10 servings

¼ cup dried, chopped apricots                       

¼ cup dried cranberries

Hot water to cover dried fruit

About ½ cup coarsely chopped nuts (a combination of pistachios & almonds

About 1 to 1½ tablespoons olive oil

3 pound pork loin

Butcher’s twine to tie the pork loin 

Olive oil

Kosher salt and coarsely ground pepper

Red wine – about ½ cup total

1. Heat oven to 325°
2. In a small bowl, combine dried apricots and cranberries and barely cover with hot water.  Let stand about 10 to 15 minutes or until they have plumped, absorbing most of the water.   
3. Drain excess liquid and add the coarsely chopped nuts to the fruit; moisten with olive oil. 
4. Trim excess fat from loin; butterfly and then pound to flatten so that pork is of same thickness throughout.
5. Spread fruit and pistachio mixture on the butterflied loin. 
6. Roll up filled loin and use butcher’s twine to tie the pork loin-- tie in 3 to 5 places or as needed to keep the filling in place.
7. Drizzle rolled loin with a little olive oil; sprinkle with salt and pepper.
8. Place in a roasting pan, drizzle with part of the red wine and bake at 325° about 1 to 1½ hours or until loin crust is nicely browned and an internal temperature of at least 160° is achieved. Continue to drizzle with remaining wine as the loin cooks.
9. Let loin set 10 minutes before slicing; remove twine and cut crosswise into about ½” thick slices..