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Bacon-Wrapped Roast Pork Loin Stuffed With Dried Fruit image

This impressive dish sounds far more complicated than it is. The oven does most of the work. Don't forget the sauce: the tang of the Dijon cream sauce is a welcome counter to the sweetness of the brandied fruit. Add a green salad (maybe some red potatoes?) and you have the perfect Sunday supper.

Provided by Molly O'Neill

Categories     dinner, project, main course

Time 2h20m

Yield 6 servings

Number Of Ingredients 11

1/2 cup brandy
1 cup (6 ounces) mixed dried, pitted fruit (for example, apples, prunes, apricots, pears)
2 teaspoons chopped sage leaves
1 1/2 teaspoons chopped thyme leaves
Salt and freshly ground black pepper to taste
1 boneless 3 1/2-pound pork loin, trimmed
8 slices (about 1/4 pound) bacon
2 shallots, peeled and finely chopped
2/3 cup red wine
2/3 cup heavy cream
1 teaspoon Dijon mustard


  • In a small saucepan, warm, but do not boil, the brandy. Place the fruit in a small bowl, cover with the brandy and soak for 20 minutes. Drain, reserving the brandy, and coarsely chop the fruit. Return the fruit to the bowl and toss with 1 teaspoon of the sage and 1/2 teaspoon of the thyme and season it lightly with salt and pepper.
  • Preheat the oven to 450 degrees. Place the pork on a work surface. Using a long, round metal or wooden skewer about 3/4-inch thick, pierce a channel through the center of the loin. Stuff the fruit into the channel, using the skewer to pack it in. Season the loin lightly with salt and pepper and drape the bacon slices over it.
  • Use butcher's twine to tie the roast. Place the roast in a roasting pan fitted with a rack and roast for 15 minutes. Lower the heat to 350 degrees and continue to roast until the pork is cooked but, when poked with a knife, the juices at the center still run slightly pink, about 1 hour more. Transfer the roast to a serving platter and allow to rest, covered, for 15 minutes.
  • Meanwhile, remove the rack and place the roasting pan on top of the stove over medium heat. Add the shallots to the pan juices and cook, stirring, until they are softened, about 3 minutes. Add the reserved brandy and the wine and simmer until reduced by half. Whisk in the cream and mustard and continue to simmer until slightly thickened.
  • To serve, remove the twine from the roast, slice and serve with the cream sauce.

Nutrition Facts : @context http, Calories 300, UnsaturatedFat 9 grams, Carbohydrate 8 grams, Fat 20 grams, Fiber 1 gram, Protein 8 grams, SaturatedFat 10 grams, Sodium 370 milligrams, Sugar 3 grams, TransFat 0 grams

Nic Mcdonald
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This is a great recipe for a special occasion. The pork is impressive and the stuffing is delicious.

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This recipe is a bit time-consuming, but it's worth it. The pork is fall-off-the-bone tender and the stuffing is incredible.

Fatum_ Baloshi_
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I'm not usually a fan of pork, but this recipe changed my mind. The pork was so tender and juicy, and the stuffing was the perfect combination of sweet and savory.

J Gordon (G ZRG)
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This is one of my favorite recipes to make for guests. It's always a crowd-pleaser.

Professional Cheeze
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I made this for a special occasion and it was a real showstopper. The pork was cooked to perfection and the stuffing was amazing. Everyone loved it!

Popoola Habeeb
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This was my first time making pork loin and it turned out great! The recipe was easy to follow and the pork was cooked perfectly. The stuffing was also very flavorful.

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Easy to follow recipe. Pork came out tender and moist. Stuffing was tasty.

Easin Sheikh
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The pork loin was juicy and flavorful, and the dried fruit stuffing added a nice sweetness. Will definitely make again!

Mobin amiri
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This recipe is a keeper! The pork was perfectly cooked and the stuffing was delicious. I will definitely be making this again.

Mia Whiteway
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I made this for my family last night and it was a huge hit! The pork was moist and flavorful, and the dried fruit stuffing was the perfect complement. I highly recommend this recipe!