Roast Pork with Fruit Stuffing

Name: Roast Pork with Fruit Stuffing
Cuisine: American
Ingredients: 1 cup mixed dry fruits, cut into 1-inch pieces; 12 oz Budweiser beer; 1 4 pound boned center-cut pork loin; 1 salt; 1 black pepper; 2 tbsp butter; 2 tbsp vegetable oil; 2 tbsp red current jelly; 2 tbsp flour

Todd @tjrplan

Hampstead, North Carolina

Absolutely delicious dish. Makes a perfect holiday meal or with any dinner guests.

Todd @tjrplan

Hampstead, North Carolina

Absolutely delicious dish. Makes a perfect holiday meal or with any dinner guests.

Saved

Ingredients

1 cupmixed dry fruits, cut into 1-inch pieces
12 ozBudweiser beer
14 pound boned center-cut pork loin
1salt
1black pepper
2 tbspbutter
2 tbspvegetable oil
2 tbspred current jelly
2 tbspflour

Saved

Steps

1

Place fruit in saucepan; cover with beer and bring to boil. Remove from heat; allow fruit to soak in beer for 30 minutes. Drain fruit on paper towels, reserving beer; set aside.
2

Make a pocket in the pork by cutting a deep slit down the length of the loin, to within 1/2 inch of each end and to within 1 inch of the other side.
3

Season the pocket lightly with salt and pepper; stuff with fruit. Skewer opening closed. Tie with string at 1-inch intervals.
4

In large roasting pan, melt butter and oil over moderate heat. Brown loin evenly on all sides, about 20 minutes. Remove all fat from pan.
5

Pour in reserved beer, heat on top of stove.
6

Bake, covered, in 350°F oven 1 1/2 hours or until meet is well done. Remove meat to platter.
7

Skim fat from liquid in pan; bring liquid to boil and reduce to about 2 cups. Stir in current jelly. Blend flour with a little cold water; stir into sauce. Simmer, stirring until sauce is smooth. Adjust seasonings. Serve sauce separately.