Perfect Fall Pork Roast

The ingredients can be adjusted to your tastes.  I use whatever dry fruit I have on hand.  I have used dates, raisins, and chestnuts.  Whatever you like.  This is a great and flavorful meal that is not difficult to prepare and can be made in advance and put in the oven right before company arrives!

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Ingredients

1TBSP Olive oil             1/4 dried currants
1/4 c dried cranberries      1 granny smith apple
3/4 c chopped hazelnuts      3TBSP dried chopped apricots
1 tsp hot pepper flakes       1/2 c chopped onion
2tsp fresh rosemary            2 TBSP chopped parsley
1/2 tsp sea salt                   1/4 tsp pepper
1TBSP minced garlic          1/4 c bourbon
2 c croutons                     1 c chicken stock
1 1/2 lb pork loin



Pre heat oven to 350 degress.

In a suate pan, add the first eleven ingredients.  saute on medium heat until the onions are translucent and the apples are soft.  Add the breadcrumbs and butter and mix well.  Add bourbon and cook for four minutes.  Then add chicken stock and parsley.  Stir until liquid is soaked up. Remove from heat.

Butterfly cut the pork loin so you can create a pocket to put the stuffing into.  Pound the meat thin.  Place the stuffing over the pork, except the last two inches.  Tie with kitchen twine to keep togther when roasting. You now have a roll with the stuffing inside.  In a large saute pan, pour some olive oil and sear all sides and ends.  Then place in a baking dish and bake for an hour.

I like to serve this with potatoes, veggie, and bread.


               Enjoy,    
                         Cynthia