Main Dishesbluejeanchef
Fruit and Nut Stuffed Pork Loin with Pineapple Glaze - Oven Method
Here’s an elegant one pan dinner worthy of a dinner party. The trickiest part is double-butterflying the pork loin. If that seems overwhelming to you, ask your butcher to prepare the pork loin before you leave the store.
👥 4 Servings⏱️ Prep & Cook: 1h 20m⏳ Prep: 20 min🔥 Cook: 1h👤 Meredith Laurence📖 bluejeanchef
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- bowl
- knife
- cutting board
- pan
📝 Preparation Steps
1
Pre-heat the oven to 425°F.
2
Make the stuffing by combining the bread cubes, warm chicken stock and grated onion together in a bowl. Stir in the dried pineapple, mango, sage, parsley, egg, chopped nuts, salt and freshly ground black pepper. Combine well.
egg (lightly beaten)1freshly ground black pepper
3
Double butterfly the pork loin as follows. Place the pork loin on a cutting board with one end pointing towards you. Using a long slicing knife, make a slice into the pork loin parallel to the cutting board and about 1/3 of the way from the top surface of the loin. Stop before you slice completely through the loin. Flip the pork loin over so that the cut side is away from your knife and what was the bottom of the loin becomes the top. Make another incision into the pork loin, parallel to the cutting board and 1/3 of the way down from the top surface of the loin. Stop before you slice completely through the loin. Open the flaps of meat so that the pork loin is now a large rectangle three times its original width.
4
Cover the pork with a piece of plastic wrap and pound the meat lightly with a meat mallet to an even thickness.
5
Season the pork with salt and freshly ground black pepper. Spread the stuffing on top of the pork, leaving a 1-inch border on one short end. Starting from the other end roll the pork into a log, jelly-roll style. Tie the pork loin with kitchen twine in 3 to 4 places down the roast to secure it, rub the outside of the roast with olive oil and season it with salt and freshly ground black pepper. Transfer the pork to a large roasting pan.
freshly ground black pepperolive oil
6
Transfer the pan to the oven and roast at 425°F for ⏱️ 20 minutes.
7
While the meat is cooking, make the glaze by combining the pineapple preserves, brown sugar and soy sauce in a bowl. After ⏱️ 20 minutes of roasting, brush some of the glaze over the pork loin. Add the broccoli and cauliflower florets around the roast, drizzling with olive oil and seasoning with salt and pepper. Roast for an additional ⏱️ 20 minutes, glazing the pork two more times during the cooking process. The pork should reach an internal temperature of 145ºF to 155°F on an instant read thermometer inserted into the thickest part of the loin.
pineapple preserves8 ouncesbrown sugar1 tablespoonsoy sauce1 tablespoonolive oil
8
Transfer the pork to a cutting board and let it rest for ⏱️ 15 minutes. Continue to roast the vegetables for 5 more minutes, until the vegetables are cooked to your liking. Slice the pork into ½-inch slices and serve with the roasted vegetables.
Nutrition Facts
calories
745 kcal
fat Content
16 g
serving Size
1 serving
fiber Content
4 g
sugar Content
66 g
sodium Content
777 mg
protein Content
48 g
cholesterol Content
158 mg
carbohydrate Content
101 g
saturated Fat Content
4 g
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