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From Our Kitchen: Fruit-Stuffed Pork Loin

From Our Kitchen

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This easy weeknight meal looks (and tastes) like you spent hours on it. The fruit adds sweetness and depth to the pork. Serves: 8 Ingredients: 1 4-pound boneless pork loin ¼ pound dried apricot halves ¼ pound dried cherries ¼ pound dried cranberries 1 tablespoon salt 2 teaspoons ground black pepper Rosemary sprigs for garnish Butcher’s twine for tying ingredients Preparation: Step 1: Allow pork loin to sit at room temperature for half an hour. Preheat oven to 375°F. Step 2: Slice apricots into thin strips. Set aside. Step 3: Butterfly the loin by placing it on a cutting board, fat side up and end facing you. Use a sharp knife to make a cut along the length of the loin about 1/3 of the way down from the top, stopping ½ inch from the left side. Flip the loin over and repeat the same cut on the opposite side. The loin should unfold to lie flat on the cutting board. slicing meat Step 4: Spread the apricots, cherries, and cranberries across the top of the meat. stuffing it with fruit Step 5: Roll the meat back together with the fat cap on the outside, garnish with rosemary sprigs, and tie with butcher’s string. Step 6: Season generously with salt and pepper. before its cooked Step 7: Place fat side up in a roasting pan and roast uncovered until internal temperature reads 160°F, about 1-1½ hours. If the top of the loin browns too quickly, tent with foil. Step 8: Remove from pan and allow to rest for 15 minutes before carving.  

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