| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
Dutch |
August 1995 |
1 |
servings |
INGREDIENTS
| 4 |
c |
Dry Sherry |
| 1 |
|
Cinnamon stick; broken in half |
| 2 |
tb |
Fresh lemon juice |
| 1 1/2 |
ts |
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 (3 |
|
|
; 1/2-pound) |
| 1 |
md |
Onion; finely chopped |
| 1/3 |
c |
Chopped peeled pitted mango |
| 1/3 |
c |
Chopped peeled papaya |
| 1 |
tb |
Golden brown sugar |
| 1 |
tb |
Vegetable oil |
INSTRUCTIONS
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.
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