Winn-Dixie Signature Recipe
Fruited Pork Loin
Preparation Time: 15 min.
Cooking Time: 1 min.
Serves: 6
Ingredients:
3 1/2 lb Pork, fresh, loin, whole, lean, raw
1 1/4 quart Blueberries, raw
1/2 cup Apricots, dried -- chopped
1/2 cup Pine nuts -- chopped
2 tablespoon Parsley, fresh -- chopped
1/2 cup Jams and preserves, apricot
3/4 cup Soup, chicken broth, canned -- (chicken stock)
8 oz Juice, sour cherry
1 tablespoon Cornstarch
1 tablespoon Vinegar, Balsamic
1/4 cup Sugar, brown
3 tablespoon Shallots -- minced
1 teaspoon Oil, olive
Preparation:
1. Preheat oven to 350 degrees. Using long thin knife, make an incision in center of meat 1 1/2 inches in width.
2. Prepare stuffing by mixing 1 pint blueberries, chopped apricots, pine nuts and parsley. Stuff center of pork loin with stuffing mix.
3. Prepare glaze as follows: Heat apricot jam until melted, then strain. Simmer 1/4 cup chicken stock until reduced by half. Stir strained jam into stock.
4. Place pork loin in roasting pan, brush on glaze and bake 1 hour and 20 minutes or until done, basting every 10 to 15 minutes to keep moist. Reserve pan drippings.
5. Prepare sauce as follows: Heat sour cherry juice in saucepan. Stir in cornstarch and bring to boil to thicken. Brown shallots in olive oil or butter and set aside. Stir vinegar into thickened sour cherry juice. Add brown sugar and simmer until mixture is reduced by half. Stir in blueberries and set aside.
6. When roast is done, add 1/2 cup chicken stock to pan drippings and heat. Combine with blueberry sauce, add browned shallots.
7. Slice roast and serve topped with hot fruit sauce.