Plum-Stuffed Pork Loin
In this dish, pork loin, a lean cut, is wrapped in bacon to moisten and flavor the meat while roasting.
2 oranges
2 tbsp. chopped marjoram leaves
4 garlic cloves, finely chopped
3-lb. boneless pork loin
Salt and freshly ground black pepper
16 dried pitted plums
14 slices smoked bacon
1⁄2 cup white wine
2 tbsp. chopped marjoram leaves
4 garlic cloves, finely chopped
3-lb. boneless pork loin
Salt and freshly ground black pepper
16 dried pitted plums
14 slices smoked bacon
1⁄2 cup white wine
1. Squeeze juice and pulp from oranges. Transfer pulp to a bowl; reserve juice. Mix marjoram leaves and garlic with the pulp.
2. Put a pork loin into a dish and season with salt and freshly ground black pepper to taste; rub with pulp mixture. Cover and refrigerate for 2 hours.
3. Heat oven to 350°. Using handle of a wooden spoon, bore a 1 1⁄2" hole lengthwise through middle of pork. Stuff hole with plums. Wrap pork with bacon so they overlap slightly; secure with toothpicks.
4. Transfer pork loin to a roasting pan; add reserved orange juice and wine and roast, basting occasionally, until cooked through, about 1 hour. Let rest for 10 minutes, remove toothpicks, and slice.
SERVES 6 – 8
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