Stuffed Pork Loin

Stuffed Porkloin

 

Culinary Tools:

  • Bamboo Cutting Board
  • Chef’s Knife
  • Fillet Knife
  • 6-quart Dutch Oven
  • 2-quart Saucepan

Ingredients:

  • 4 pounds pork loin

Stuffing Ingredients:

  • ½  cup ham diced
  • ½  cup prune chopped
  • ½  cup almonds chopped
  • ½  cup bacon chopped

Prune Sauce Ingredients:

  • 1 cup beef stock
  • ¼ cup balsamic vinegar
  • 2 tablespoons cranberry jelly
  • 1 cup white wine
  • ¼ cup prune chopped

Procedure:

  1. With the Chef’s Knife cut the ingredients.
  2. Using the Fillet Knife, clean the meat by removing the excess of fat.
  3. With the same knife, make 3 long cuts lengthwise through the pork loin, be sure not to cut all the way through the pork loin; then stuff each cut with stuffing ingredients.
  4. Preheat the 6-quart Dutch Oven at medium-high for 3 minutes, add pork loin and cook 3 minutes on each side with the cover and valve closed. Reduce temperature to low and cook for 25 more minutes.
  5. In the 2-quart Saucepan, add chicken stock, white wine, vinegar and prunes for sauce; cook at medium-high temperature for 12 minutes. Let it rest for 2 minutes and add cranberry jelly; mix well.
  6. Pour prune sauce over pork loin and serve.