October 8th, 2014
Rehoboth Beach Eats!! Stuffed Pork, Recipe, Easy, Yummy!!, Fall Cooking at DE Beaches
I have a friend that every time I put a recipe for “Meatless Monday” she always comments on my Facebook Page “I rather eat a hamburger.” She rarely comments, but on that day she does. This recipe is for her because Stuffed Pork is what’s for dinner.
On this recipe I measured everything with 1/4 cup. As usual, you can make your recipes your own…..add a little bit of this or a little bit of that.
YUMMY STUFFED PORK
1 1/2 lbs. pork loin (This one was already seasoned…that’s does not matter with this recipe. That’s all the grocery store had that day.)
1/4 cup dried cranberries
1/4 cup raisins
1/4 cup dried figs
1/4 cup crushed pineapple, drained with juice reserved
pepper to taste
1 tsp. rosemary
1/4 cup whole cranberry sauce
1/4 cup of fig preserves
1/4 cup 100% Pomegranate Juice
Kitchen twine
Pre-heat the oven to 350 degrees.
The pork loin had a meat thermometer so I took it out and proceeded to make a slit on top not all the way to the bottom and not all the way (almost) to the sides. This is done to create a pocket for the filling.
In a bowl, mix the cranberries, raisins, figs, pepper, rosemary, and crushed pineapple. This is your filling…packed that loin up. Your fingers are the best tool for this.
Cut the twine in order to wrap the pork loin so that the filling stays put while cooking. Place in a baking dish. I inserted the meat thermometer on the side.
Bake for about 20 minutes. While it is cooking, make the sauce.
In a bowl mix the Pomegranate juice, the cranberry sauce, fig preserves, and reserved pineapple juice. Take the pork loin out of the oven and spoon the sauce on. Put back in the oven for another 25 minutes or so or until the meat thermomether pops.
Take it out and let it rest for a few minutes before slicing and taking the twine and thermometer out.
Slice and enjoy. This dish can go well with mashers, corn pudding or corn bread, green beans, a salad….Leftovers? Sandwich would be my suggestion…with some mustard, as well.
Note: When slicing just do it carefully. You might have to arrange it a bit if filling falls off somewhat. If you want more sauce just mix the ingredients on a small saucepan, heat and pour over.
Have a great day….gorgeous out there!!
Tags: Activities, Coastal Delaware, Cooking, DE Beaches, Delaware, Delaware Beaches, Easy, Fall Cooking, Fall Cooking at DE Beaches, Home Cooking, Recipe, Recipes, Rehoboth Beach Eats, Stuffed Pork, Visit Southern Delaware, Yummy, Yummy Stuffed Pork
