Prune and Walnut-Stuffed Pork Roast

Copyright 2011 LtDan'sKitchen blogs

Pork being the new white meat is actually a healthy option if you get sick of eating chicken. However, pork loin is so lean it tends to dry out when roasted or cooked in the oven for too long. So the trick is to underbake it a little bit and tent with foil as it comes out of the oven and that will bring it up to the optimal temperature where it becomes safe to eat it. Another option is to butterfly the loin and stuff with a topping that will lend its flavor as well as keep the meat moist during the cooking process. 

This recipe is from Dave Lieberman's book, Dave's Dinners. I've made this dish a number of times and it always comes out really juicy and just flavorful. I've paired this with a variety  of rice pilaf and they go very well together. This time however, I decided to pair it with soft polenta together with a serving of sauteed zucchini ribbons. 

Prune and Walnut-Stuffed Pork Roast - Adapted*

2 lbs pork loin
1/3 cup extra virgin olive oil
1 medium onion, diced
1/2 lb pitted dried plum, chopped
2 Macintosh apples, peeled, cored, chopped
1/4 lb chopped walnuts or pecans
1 tsp dried rosemary
1/2 lemon, juice and zest
salt and pepper 

1. Preheat oven to 350°F. Cut the pork horizontally to flay it open and create 
   a flat even layer of meat. 

2. Combine the rest of the ingredients except for the salt and pepper and 
    mix well. Season the meat with salt and pepper and spread about half of 
    the mixture over the flayed meat. 

3. Seal the meat with a twine by pulling both ends of the meat with the 
    filling in the middle. Lay flat on a baking pan and spread the rest of the 
    filling over the meat. 

4. Cover loosely with aluminum foil and bake for 1 1/2 hours. To serve, cut 
    the twine and slice the roast into thick wedges. Gather the sauce and the 
    rest of the filling and serve with the roast at the table.  

*Lieberman, Dave, Dave's Dinners: A Fresh Approach to Home-Cooked Meals, Hyperion, New York: 2006