California Raisin and Apple-stuffed Pork Loin with California Raisin Chutney

Apples and raisins for a company dinner of pork loin and a molded rice trio.

Details

INGREDIENTS

  • 3 pounds pork loin
  • 1 1/2 teaspoons salt
  • 3/4 teaspoon Ground pepper

Apple Stuffing

  • 3 slice thick-cut bacon
  • 1/2 cup minced shallots
  • 1 1/4 cups chopped celery
  • 2 cups unpeeled, diced Gala apples
  • 1 teaspoon minced garlic
  • 1 teaspoon fresh thyme
  • 3 cups chopped spinach
  • 2 cups California raisin bread cubes
  • 1/2 cup chicken broth
  • 2 tablespoons olive oil

Chutney

  • 1 1/2 cups Caliifornia golden raisins
  • 1/4 cup red wine vinegar
  • 1 cup hot water
  • 1 teaspoon ground nutmeg
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 cup sugar
  • 3 tablespoons olive oil
  • 1 medium onion, chopped
  • 1 clove garlic, chopped
  • 1 tablespoon cornstarch

Roasted Asparagus

  • 1 1/2 pounds asparagus
  • 3 tablespoons olive oil
  • 1 teaspoon salt
  • 1 teaspoon pepper

Rice Trio

  • 1 cup wild rice
  • 1 cup brown rice
  • 1 cup white rice
  • 3 cups chicken broth, divided
  • 3 cups water, divided

PROCEDURE

Preheat oven to 475°F.Place pork loin on clean surface, and with long slicing knife, make 3/4-inch deep cut along edge for entire length of roast. Turn roast to left. Then, starting inside first cut, holding knife at an angle, cut another 3/4-inch-deep cut along previous cut. Keep turning roast, repeating these 3/4-inch-deep cuts to make one large square sheet of pork. Cover bottom and top with plastic wrap and with mallet, pound until about 1/2-inch thick. Season with salt and pepper. Set aside.In medium skillet over medium heat, cook bacon until crisp; transfe to a paper towel. Set aside. Heat bacon grease to very hot. Add shallots and celery; cook for 2 minutes. Stir in apples, garlic and thyme; cook 3 minutes more. Add spinach and cook until wilted. Remove from heat and cool. Turn into mixing bowl; add bread cubes and chicken broth. Toss until moistened.

Remove plastic wrap from bin, spread filling evenly over flattened loin leaving 1-inch all around. Carefully roll up jelly roll-style. Secure with twine and brush lighly with olive oil. Arrange in roasting pan and roast in oven at 475°F for 30 minutes. Reduce heat to 350°F and roast 30 minutes more or until 150°F in center. Allow to rest 10 to 15 minutes; slice.

Chutney

In a bowl, combine raisins, vinegar, water, nutmeg, cinnamon and sugar; set aside. In 2-quart saucepan, heat oil and cook onion and garlic until tender. Stir in raisin mixture and bring to boil. Dissolve cornstarch in 1 tablespoon water and add to mixture while stirring vigorously. Cover and simmer, stirring occasionally. Uncover and simmer until desired consistency.

Roasted Asparagus

Remove tough ends of asparagus and peel. In bowl, toss asparagus, olive oil and seasonings. Arrange in 13×9-inch pan and roast for 25 minutes at 350°F until tender.

Rice Trio

Combine each rice with 1 cup broth and 1 cup water in three separate 1-quart saucepans and cook until tender. Cool; divide and arrange in layers in 12 round molds.To Serve
Unmold rice onto individual serving plates. Arrange pork loin slices along side and top with a spoonful of chutney. Serve.

Nutrition Facts Per Serving

Calories 790 (46% from fat); Total Fat 41g (sat 13g, mono 20g, poly 4g, trans 0g ); Cholesterol 100mg; Protein 34g; Carbohydrate 74g; (Dietary Fiber 5g; Sugars 28g; ); Iron 4mg; Sodium 960mg; Calcium 104mg; Potassium 944mg

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