- 1/2 cup – toasted and chopped pecans
- 1/2 cup – chopped dried apricots
- 1/2 cup – chopped prunes
- 1/4 cup Brandy
- 2 tbsps. unsalted butter
- 4 shallots – roughly chopped
- 3 cloves garlic – finely chopped
- 15 fresh sage leaves – roughly chopped
- 1/2 baguette bread – cut into 1/4-inch cubes and toasted (about 1 cup)
- Coarse Salt and freshly ground Pepper
- 1/4 cup Chicken Stock (optional and if needed).
- 1 boneless center-cut Pork Loin (2-3 pounds)
- 2 tbsp. olive oil
- 1 tbsp. unsalted butter
- Preheat oven to 425 degrees. Combine prunes and apricots in a medium bowl; pour 1/4 cup Brandy and 2-3 tbsps. hot water over them. Set aside for 5 minutes.
- In a saute pan on med-high heat, add butter and once melted add the shallots. Season with salt and pepper and cook 2- 3 minutes until translucent. Add garlic, sage and season generously with salt and pepper.
- Add vegetable mixture to a large bowl and stir in bread cubes and pecans. If it is dry, add some chicken stock and gently mix all ingredients together. Set aside and leave at room temperature.
- With a sharp knife, cut a slit lengthwise and at an angle down the middle and along the length of the loin, without cutting through. You are trying to open it like a book. Once opened on one side, then repeat on the opposite side so you are left with a rectangular piece of pork.
- Once opened, place plastic wrap on top and with a meat mallet and or wooden rolling pin, beat the loin a minute or so until the thickness is somewhat even throughout.
- Place filling slightly off center and along the length of the loin, packing lightly. Roll the loin tightly forming a cylinder around stuffing. (If it is hard to close, remove some of stuffing.)
- Tie the loin with kitchen twine every 1 inch along the length of the loin. Set aside and rub with 1 tbsp. oil.
- Place leftover oil and the tbsp butter in a large saute pan on med-high heat. Season the loin generously with salt and pepper. Once you start to see some smoke come off the pan, place the loin in pan and sear om all sides until golden brown all over. Remove the loin onto a foil covered sheet pan and place into the oven.
- Roast until the pork loin registers 150 degrees on an instant-read thermometer, roughly 30-40 minutes. Once cooked, let it rest for about 10 minutes. Snip string; discard.
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To plate cut into 1 inch slices, Serve with roasted shallots, apples or other root vegetables. Enjoy!
