Fruit Stuffed Pork Loin


  • 1 3 pound pork loin, butterflied
  • 1- 1 1/2 cup Dried Fruit Compote Recipe
  • olive oil
  • 1/4 cup fresh herbs, chopped
  • 3 cloves garlic, smashed
  • salt & pepper to taste
  • 1/2 cup red port
  • 1/2 cup red wine
  • 1/2 cup chicken stock
  • 1-2 tablespoon cold butter


  • Preheat oven to 375F.
  • Lightly s/p butterflied loin. Spread cooled compote all over leaving a 1/2" rim all around. Roll up and tie with cotton string or floss.
  • Place tied loin in large bowl and drizzle olive oil all over. Sprinkle herbs, garlic and s/p over loin and roll around to completely cover. Can be done to this point the day before. Refrigerate if making later.
  • Heat a large skillet. Add a little olive oil and when hot, brown loin all around. Place entire skillet in oven and cook until cooked through 1 hour 15 minutes to 1 hour 30 minutes. Temperature on thermometer should read 145-50F. Take out of oven and place on warmed platter and cover with aluminum foil.


  • Meanwhile deglaze pan with port and wine and reduce by 1/3. Add chicken stock and reduce until thickened slightly and tasty (should not taste alcohol), about 10-15 minutes. Strain sauce. Place back into pan and whisk in 1-2 tablespoons of "cold" butter. Taste to correct seasoning. This is not a gravy, this is a light "moistening" sauce.SOURCE: Apple Charlotte