Plum-Stuffed Pork Loin
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
- 1⁄2 cup white wine
- Squeeze juice and pulp from oranges. Transfer pulp to a bowl; reserve juice. Mix marjoram leaves and garlic with the pulp.
- 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.
- 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.
- 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.