Roasted Pork Loin with Apple,

Onion and Dried Plum Stuffing

The roast can be prepared ahead of time, making this a great dish for entertaining.

Makes 8 servings

24 dried pitted plums or prunes

¾cup Applejack or brandy, divided

2 ounces shallots

2 garlic cloves

1½ tablespoons herbes de Provence

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

1three-pound boneless pork loin roast, whole, not cut and tied, well trimmed, with just a thin layer (1/8 inch or less) of fat remaining on top

1½ pounds onions, halved vertically

1½ pounds apples, peeled, cored and halved

1teaspoon extra virgin olive oil

1cup nonfat chicken stock

½cup heavy cream nonstick cooking spray

Place the dried plums in a heatproof bowl. Heat half of the applejack or brandy and pour it over the dried plums; cover and allow the plums to macerate for at least 30 minutes. Insert the metal blade. With the machine running, drop the shallots and garlic through the small feed tube to chop, 10 seconds. Scrape the work bowl. Add the herbes de Provence, salt and pepper; process until a paste is formed, 30 to 40 seconds. Remove and reserve. Do not wash work bowl.

Place the roast on a cutting surface, fat side down. With sharp boning knife, cut down the center of the roast to within ½ inch of the other side – the roast will open like a book. Carefully cut through the center of one side of the roast to within ½ inch of the edge; open this side flat like a book. Repeat on the other side. Cover the open roast with a sheet of plastic wrap and pound with a flat meat pounder to even out. Rub both sides of the roast with the shallot mixture. Cover and refrigerate.

Insert the slicing disc. Slice the onions; remove and reserve. Slice the apples; remove and reserve. Heat the olive oil in a 5½-quart sauté pan over medium high heat. When hot, add the onions and cook until wilted, about 3 minutes. Add the sliced apples. Cook, stirring now and then, until the apples and onions are just tender and beginning to turn light golden brown, about 12 to 15 minutes. Remove; spread out on a baking sheet and let cool completely before continuing.

When the onion/apple mixture is cool, spread a ½-inch layer on the cut side of the roast to within 1 inch of the edges. Drain the plums and arrange in a double row down the center of the roast. Roll the roast and tie with butcher’s twine, with the twine looped at 1- inch intervals. Pass the string around the loin ends and secure it through the loops on the other side. The roast may be done ahead to this point and refrigerated. Refrigerate the remaining onion/apple mixture.

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Cuisinart DLC-2009CHB manual Roasted Pork Loin with Apple Onion and Dried Plum Stuffing
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DLC-2009CHB specifications

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