"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

Pork Loin Stuffed with Dried Fruit and Gorgonzola Recipe

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This recipe for Pork Loin Stuffed with Dried Fruit and Gorgonzola, by , is from The Kloss Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Karen Moilanen
Added: Thursday, February 7, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1/3 cup chopped onion
2 tbsp. butter
1 1/2 cups snipped dried pears or dried apples
1 to 2 tbsp. balsamic vinegar
1/2 cup chopped toasted walnuts
1/4 cup crumbled Gorgonzola cheese
1 3 -4 lbs. boneless pork top loin roast (double loin, tied)
1 tbsp. snipped fresh rosemary
2 large cloves garlic, minced
1/2 tsp. coarsely ground pepper

Directions:
Directions:
For stuffing, in a large skillet cook onion in hot butter over medium heat until tender. Stir in pears and vinegar. Remove from hear; stir in walnuts and cheese.

Untie roast; trim fat from meat. Spoon stuffing on flat side of one loin. Replace second loin and retie roast. Stir together rosemary, garlic, and pepper. Sprinkle evenly over meat; rub in with your fingers. Insert a meat thermometer into the center of meat.

For a charcoal grill, arrange medium-hot coals around a drip pan. Cover and grill for 1 1/4 to 2 hours or until thermometer registers 155 degrees. (For gas grill, preheat grill. Reduce heat to medium. Adjust for indirect grilling. Grill as above, except place meat on a rack in a roasting pan.)

Remove meat from grill. Cover with foil; let stand 15 minutes before carving. (The meat's temperature will rise 5 degrees during standing.)

Number Of Servings:
Number Of Servings:
Makes 10 to 14 servings
Preparation Time:
Preparation Time:
Prep: 30 minutes Grill: 1 1/4 hrs. Stand 15 minutes

 

 

 

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