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Autumn Pork Loin with Fruit & Nut Stuffing

Food Management Staff

August 1, 2006

1 Min Read
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FM Staff

YIELD: 10-12 entree servings

40 oz. dried apricots, chopped
18 oz. dried apples, chopped
10 oz. baking Zante currants
15 oz. golden raisins
10 oz. slivered almonds, toasted
1 lb. butter
1/2 gal. apple juice
1 1/2 lbs. brown sugar
1 Tbsp. cinnamon
2 tsps. nutmeg
1 1/2 lbs. bread crumbs
1 cup fresh parsley, chopped
5-6 lbs. whole, boneless pork loin (1)

  1. FOR STUFFING: In a bowl, combine dried fruits and almonds.

  2. In rondo, melt butter and sautè dried fruit and almonds for 1-3 minutes (keep stirring to prevent burning). Add apple juice, brown sugar, cinnamon and nutmeg. Stir and simmer for 4-6 minutes. Add bread crumbs and parsley.

  3. Butterfly pork loin lengthwise. Pound out evenly. Place 2 inches of stuffing on top of pork. Roll and tie the loin. Bake at 300°F for 40 to 60 minutes. (Freeze remaining stuffing for later use.)

  4. Serve in entrèe or appetizer portions.

Recipe from Corporate Executive Chef Jim Willard, CEC, Compass Group, McGraw Hill, Columbus, OH.

Read more about:

Compass Group

About the Author

Food Management Staff

Food Management is a media brand that features trends and best practices, products and solutions that connect deeply with the noncommercial foodservice professional. Four key onsite segments — College & University, K-12, Healthcare, and Business & Industry dining — are the focal points in our coverage. Our audience receives both the big picture information they need as well as segment specific knowledge to run their businesses better.

Food Management pillar features include Best Concepts, Top 50 Contract Management Companies and Innovators of the Year. Food Management is part of the Informa Restaurant & Food Group, which includes Nation’s Restaurant News, Restaurant Hospitality, Food Management and Supermarket News

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