Stuffed Pork Loin
Pork loin with dried fruit
1/4 cup(s) Roughly chopped Dried Bing Cherries
1/4 cup(s) Roughly chopped Dried Apricots
1/4 cup(s) Whole Dried Cranberries
1/4 cup(s) Whole Dried Golden Raisins
2 cup(s) Peach Juice
1/4 cup(s) Honey
1 Whole Pork Loin
1/4 cup(s) Corn Starch
1/4 cup(s) Water
Soak dried fruit, honey and peach juice in medium mixing bowl. Microwave for 2 minutes to plump up dried fruit. Stir and let mixture sit for 10 minutes or more.
Feather cut pork loin down the center length to allow stuffing. Do not cut through the entire thickness of the loin.
Spoon and strain the fruit into the center cut of the loin and tie with butchers string.
Place loin in low metal backing pan and pour remaining juice over loin. Salt and Pepper to taste. Cover with aluminum foil.
Bake in Traeger on medium heat for 40 minutes. Remove loin from baking pan and place on grill. Lower heat and smoke the loin until brown (about 15 min). Keep center cut of loin facing up to retain fruit stuffing. Retain fruit juice.
Place baking pan with fruit juice on low/medium stove top. Place corn starch in cold water and stir. Slowing add mixture to fruit juice. Cook and stir until lightly thickened.
Cut butchers string and slice cross sections of loin into small serving size pieces. Pour hot fruit sauce into serving bowl to be spooned over loin. Enjoy.
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