Plum-Stuffed Pork Loin

by0| PUBLISHED Aug 23, 2007 4:00 AM
Plum-Stuffed Pork Loin
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In this dish, pork loin, a lean cut, is wrapped in bacon to moisten and flavor the meat while roasting.

Yield: serves 6-8


  • 2 oranges
  • 2 Tbsp. chopped marjoram leaves
  • 4 cloves garlic, finely chopped
  • 3 lb. boneless pork loin
  • Salt and freshly ground black pepper
  • 16 dried pitted plums
  • 14 slices smoked bacon
  • <sup>1</sup>⁄<sub>2</sub> 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.