Directions: |
Directions:The day before: Pour 1 cup of dark rum over a mixture of ½ cup dried cherries, ½ cup chopped dates, and ¼ cup chopped pecans. Let this mixture sit, unrefrigerated, overnight.
Stuff the pork with the macerated mixture of fruit, nuts, and rum, distributing evenly inside the slit of the roast. Close the roast and truss together (tie it closed) using all-cotton kitchen twine. Loop the string around the roast until the entire roast has been trussed. Tie the strong off at the end tightly. Place the roast on the race of a roasting pan and set aside.
Preheat oven to 350 degrees. Melt butter and add herbs till fragrant. Using a pastry brush, brush the surface of the roast generously with the butter mixture. Place the roast in the oven. Baste with the butter mixture every 10 minutes during roasting. Roast, uncovered for 30 to 35 minutes, or until the center of the pork is 145 to 150 degrees.
Let the roast rest for 10 minutes prior to slicing. Serve with mustard sauce made by taking 2 Tbsp of pork drippings, 2 Tbsp grain mustard, 2Tbsp soy sauce, and 1 cup dry red wine. Simmer for 5 to 7 minutes, then add ¼ cup of heavy cream. Whisk until well blended. |
Personal
Notes: |
Personal
Notes: From Jill: "The first Christmas after Attee's death, I could not bring myself to have our traditional seafood casserole. I came upon a full holiday meal in the Atlanta Journal Constitution, and decided that would be a new tradition. This pork is the entree, served with wilted garlic greens and a cranberry apple sauté. I haven't done it every Christmas since, but I have not had the shellfish casserole as our Christmas dish since Mom's death in 2009."
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This recipe for Dried Cherry and Date-stuffed Pork Loin is from