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Gallery Pork Loin with Dried-Fruit and Chestnut Stuffing Recipe Summary prep: 30 mins total: 1 hr 25 mins Servings: 8

Ingredients Ingredient Checklist 1 boneless center-cut pork loin (4 pounds) 1/2 cup jarred dry-packed cooked chestnuts, crumbled 1/2 cup mixed dried fruit, coarsely chopped Coarse salt 1 tablespoon olive oil 1 tablespoon black peppercorns, cracked 1 tablespoon whole coriander seeds, cracked 3/4 cup dry white wine 2 teaspoons Dijon mustard 1 can (14.5 ounces) reduced-sodium chicken broth 3 tablespoons cold butter, cut up

Gallery Pork Loin with Dried-Fruit and Chestnut Stuffing

Recipe Summary prep: 30 mins total: 1 hr 25 mins Servings: 8

Pork Loin with Dried-Fruit and Chestnut Stuffing

Pork Loin with Dried-Fruit and Chestnut Stuffing

Pork Loin with Dried-Fruit and Chestnut Stuffing

Recipe Summary prep: 30 mins total: 1 hr 25 mins Servings: 8

Recipe Summary

prep: 30 mins total: 1 hr 25 mins

Servings: 8

prep: 30 mins

total: 1 hr 25 mins

prep:

30 mins

total:

1 hr 25 mins

Servings: 8

8

Ingredients

Ingredients

  • 1 boneless center-cut pork loin (4 pounds) 1/2 cup jarred dry-packed cooked chestnuts, crumbled 1/2 cup mixed dried fruit, coarsely chopped Coarse salt 1 tablespoon olive oil 1 tablespoon black peppercorns, cracked 1 tablespoon whole coriander seeds, cracked 3/4 cup dry white wine 2 teaspoons Dijon mustard 1 can (14.5 ounces) reduced-sodium chicken broth 3 tablespoons cold butter, cut up

Directions

Preheat oven to 450 degrees. Place pork on a work surface. Hold a sharp knife parallel to work surface, and cut the pork almost in half, stopping 1 inch short of cutting through; open like a book.

On work surface, arrange six 14-inch lengths of kitchen twine, 1 inch apart. Place pork, opened up, across twine. Sprinkle with chestnuts and dried fruit, leaving a 1-inch border all around; season stuffing with salt.

Fold one long side over the other, overlapping slightly to form a cylinder; tie with twine. Rub with oil; sprinkle with cracked pepper and coriander, pressing to adhere. Season with salt. (To store, refrigerate, up to 1 day.)

Place pork in a roasting pan; roast until an instant-read thermometer inserted in meat (not stuffing) registers 145 degrees, 35 to 40 minutes. Transfer to a cutting board (reserve pan); cover loosely with aluminum foil, and let rest (temperature will continue to rise).

Place pan across two burners. Add wine; simmer, stirring constantly, until syrupy, 4 to 5 minutes. Add Dijon and broth; cook, stirring occasionally, until reduced by half, 6 to 8 minutes. Remove from heat; whisk in butter. Slice pork, and serve with wine sauce.

Reviews (7)

 Add Rating & Review     57 Ratings   5 star values:        5    4 star values:        9    3 star values:        27    2 star values:        12    1 star values:        4

Reviews (7)

Add Rating & Review     57 Ratings   5 star values:        5    4 star values:        9    3 star values:        27    2 star values:        12    1 star values:        4

Add Rating & Review

57 Ratings 5 star values: 5 4 star values: 9 3 star values: 27 2 star values: 12 1 star values: 4

57 Ratings 5 star values: 5 4 star values: 9 3 star values: 27 2 star values: 12 1 star values: 4

57 Ratings 5 star values: 5 4 star values: 9 3 star values: 27 2 star values: 12 1 star values: 4

  • 5 star values: 5 4 star values: 9 3 star values: 27 2 star values: 12 1 star values: 4

    Martha Stewart Member     Rating: Unrated       12/30/2009   This is FANTASTIC! I made it for a party  

Martha Stewart Member     Rating: Unrated       12/24/2008   Chestnuts at Williams Sonoma, Trader Joes, specialty food shops and some grocery stores  

Martha Stewart Member     Rating: Unrated       12/16/2008   Where can I find the jarred chestnuts?  

Martha Stewart Member     Rating: Unrated       12/06/2008   Wonderful! I used a fig compote (instead of the dried fruit) and chestnuts...fabulous!  

Martha Stewart Member     Rating: Unrated       11/16/2008   YUMMY!!!  

Martha Stewart Member     Rating: Unrated       11/16/2008   Pork loin is soooo tasty!

    Martha Stewart Member

    Rating: Unrated 12/30/2009

This is FANTASTIC! I made it for a party

Rating: Unrated

Rating: Unrated 12/24/2008

Chestnuts at Williams Sonoma, Trader Joes, specialty food shops and some grocery stores

Rating: Unrated 12/16/2008

Where can I find the jarred chestnuts?

Rating: Unrated 12/06/2008

Wonderful! I used a fig compote (instead of the dried fruit) and chestnuts…fabulous!

Rating: Unrated 11/16/2008

YUMMY!!!

Pork loin is soooo tasty!

All Reviews for Pork Loin with Dried-Fruit and Chestnut Stuffing

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Pork Loin with Dried-Fruit and Chestnut Stuffing

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest