Roasted Pork Loin With Tropical Fruits

A well-trained soldier is not afraid of his adequacy in battle. In fact, in some ways he looks forward to the challenge of using his skills and equipment. It is not the fighting that scares him. It is the realization that out there somewhere may be a bullet with his name on it. But the wonder of the Gospel is that God promised there is no such bullet for the believer. Though we are in for the fight of our lives and may experience great loss – even of our lives – we know that the enemy is ours. God has promised that our souls are secure, and that He will ultimately defeat all our spiritual foes (John Murray).

Other Authors

CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables	Dutch	August 1995	1	Servings

INGREDIENTS

4	c	Dry Sherry
1		Cinnamon stick, broken in
		half
2	T	Fresh lemon juice
1 1/2	t	Grated lemon peel
1/2	c	Chopped pitted prunes
1/2	c	Chopped dried apricots
12		Whole black peppercorns
6		Whole cloves
1		Boneless pork loin, trimmed
		1/2-pound
1		Onion, finely chopped
1/3	c	Chopped peeled pitted mango
1/3	c	Chopped peeled papaya
1	T	Golden brown sugar
1	T	Vegetable oil

INSTRUCTIONS

3
Combine 2 cups Sherry, cinnamon stick, lemon juice and peel in medium
saucepan over medium-high heat. Simmer 2 minutes. Add prunes and
apricots. Simmer until fruits are tender and mixture thickens
slightly, about 20 minutes.  Combine 2 cups Sherry, peppercorns and
cloves in small saucepan over  medium heat. Simmer 2 minutes. Remove
from heat; cool marinade to room  temperature. Using sharp knife, make
lengthwise cut down center of  pork, cutting 3/4 of the way through.
Open as for book. Sprinkle cut  side with some of onion. Close pork.
Place in 13x9x2-inch glass  baking dish. Sprinkle with remaining onion.
Pour marinade over. Cover  pork and fruit separately; chill overnight.
Preheat oven to 375F. Drain any liquid from fruit mixture; reserve
liquid, discarding cinnamon stick. Stir mango, papaya and sugar into
fruit mixture. Discard pork marinade; pat pork dry. Open pork as for
book. Season inside with salt and pepper. Spoon 2/3 cup fruit mixture
down center of pork; reserve remaining fruit mixture. Fold pork over,
enclosing filling. Tie pork in several places with kitchen string to
keep filling in place. Season with salt and pepper.  Heat oil in heavy
large Dutch oven over medium-high heat. Add pork  and cook until brown,
about 5 minutes per side. Transfer to large  roasting pan. Roast until
thermometer inserted into center of pork  registers 160F., about 1 hour
15 minutes. Place pork on platter;  reserve pan juices. Tent pork with
foil and let stand 20 minutes.  Mix reserved liquid from fruit,
remaining fruit and reserved pan  juices in heavy small saucepan. Bring
to simmer. Slice pork; serve  with fruit sauce.  Serves 6 to 8.  Bon
Appetit August 1995  Converted by MC_Buster.  Per serving: 1459
Calories (kcal); 15g Total Fat; (28% calories from  fat); 6g Protein;
77g Carbohydrate; 0mg Cholesterol; 109mg Sodium  Food Exchanges: 1
Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 3  Fruit; 3 Fat; 0 Other
Carbohydrates  Converted by MM_Buster v2.0n.

A Message from our Provider:

“The good Lord didn’t create anything without a purpose, but mosquitoes and sand gnats come close.”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 3984 Calories From Fat: 1300 Total Fat: 141.5g Cholesterol: 669.2mg Sodium: 2026mg Potassium: 5011.9mg Carbohydrates: 205.8g Fiber: 23.2g Sugar: 53.1g Protein: 197.7g