Recipe

Country Pork Loin Recipe

Add Step-by-Step Photos	Mountainmama / All my dishes 1 year, 1 month ago This traditional French country roast calls for a stuffing of mixed dried fruit. Prep:30m Cook:75m Servings:6	Mountainmam
	fruity buttery garlicy pork

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Ingredients

1 tablespoon butter or margarine

1/4 cup chopped shallots or green onions

2 cloves garlic, minced

3/4 teaspoon dried thyme, crumbled

1/2 teaspoon salt, divided

1/2 teaspoon black pepper, divided

1 1/2 cups apple cider or juice, divided

1 1/2 cups mixed dried fruit

1 boneless center-cut pork loin (about 3 pounds), butterflied

1/2 cup chicken broth

Directions

In a saucepan, melt butter over medium heat. Add the shallots, garlic, thyme and 1/8 teaspoon each salt and pepper; cook for 5 minutes. Add 1/2 cup cider and the dried fruit. Bring to a boil. Cover; remove from heat. Let stand for 20 minutes. Chill until cool.

Preheat oven to 350°F. Place pork, fat side down, on a work surface; open flat. Spread fruit mixture over pork, leaving a 1 1/2-inch border all around. Roll pork from a short side, tying with kitchen string at 1-inch intervals. Place, fat side up, on a rack in a flameproof roasting pan. Sprinkle pork with remaining salt and pepper.

Roast pork until an instant-read thermometer registers 160°F, about 1 hour and 15 minutes. Place roast on a platter. Cover loosely with foil; let stand for 15 minutes.

Add broth and remaining cider to pan. Bring to boil, scraping up browned bits. Boil until syrupy, about 5 minutes. Remove string from roast and carve. Serve with the gravy.

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