In the Kitchen: Holiday stuffed pork loin

Go Providence has brought in Chef Michael Watson from Libations Restaurant and Lounge, making a holiday stuffed pork loin with dried fruits.

48 oz. boneless pork loin
3 each sweet Portuguese bread roll
1 lb granny smith apple, diced
1/2 lb whole dried sun apricots, diced
1/4 lb dried cranberries
1/4 lb dried golden raisins
flat leaf fresh parsley, minced
fresh thyme, chopped
1/4 lb garlic clove, minced
.20 lb all-natural chicken base
1/4 lb yellow onion, diced
1/4 lb carrot, diced
1/4 lb celery, diced

Cube bread and toast off in 250 degree oven until fully dried.

To make stuffing, add dried bread, herbs, fruit and mirepoix in a medium sized mixing bowl. Pour hot stock over and lightly fold in order for everything to be incorporated. Cover bowl with plastic wrap for 10 minutes.

To process the pork, butterfly length-wise in order for it to open and triple in its size.

Place stuffing in the center of the pork loin and roll tightly. Truss with butchers twine.

Season the outside of the pork loin with olive oil, salt and pepper. Roast at 375 degrees until internal temp has reached 145 degrees and golden brown.


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