Plum-Stuffed Pork Loin

Name: Plum-Stuffed Pork Loin
Total time: PT0D0H0M
Yield: serves 6-8
Ingredients: 2 oranges; 2 Tbsp. chopped marjoram leaves; 4 cloves garlic, finely chopped; 3 lb. boneless pork loin; Salt and freshly ground black pepper; 16 dried pitted plums; 14 slices smoked bacon; 1 ⁄ 2 cup white wine

Serves
serves 6-8

SAVEUR

In this dish, pork loin, a lean cut, is wrapped in bacon to moisten and flavor the meat while roasting.

Ingredients

2 oranges
2 Tbsp. chopped marjoram leaves
4 cloves garlic, finely chopped
3 lb. boneless pork loin
Salt and freshly ground black pepper
16 dried pitted plums
14 slices smoked bacon
¹⁄₂ cup white wine

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Instructions

Step 1

Squeeze juice and pulp from oranges. Transfer pulp to a bowl; reserve juice. Mix marjoram leaves and garlic with the pulp.

Step 2

Put a pork loin into a dish and season with salt and freshly ground black pepper to taste; rub with pulp mixture. Cover and refrigerate for 2 hours.

Step 3

Heat oven to 350°. Using handle of a wooden spoon, bore a 1 1⁄2" hole lengthwise through middle of pork. Stuff hole with plums. Wrap pork with bacon so they overlap slightly; secure with toothpicks.

Step 4

Transfer pork loin to a roasting pan; add reserved orange juice and wine and roast, basting occasionally, until cooked through, about 1 hour. Let rest for 10 minutes, remove toothpicks, and slice.

Squeeze juice and pulp from oranges. Transfer pulp to a bowl; reserve juice. Mix marjoram leaves and garlic with the pulp.
Put a pork loin into a dish and season with salt and freshly ground black pepper to taste; rub with pulp mixture. Cover and refrigerate for 2 hours.
Heat oven to 350°. Using handle of a wooden spoon, bore a 1 1⁄2" hole lengthwise through middle of pork. Stuff hole with plums. Wrap pork with bacon so they overlap slightly; secure with toothpicks.
Transfer pork loin to a roasting pan; add reserved orange juice and wine and roast, basting occasionally, until cooked through, about 1 hour. Let rest for 10 minutes, remove toothpicks, and slice.