Pork Roast Stuffed with Dried Fruit and Walnuts with Wine Sauce

This dish is impressive enough to be served with pride at a special family dinner, or a regular night when you want to wow your kids or spouse. Lean, hand-trimmed pork loin is stuffed "roulade" style with a medley of dried fruit (re-hydrated lightly in orange liqueur to plump the fruit), lemon zest and crunchy walnuts (can be omitted), then rolled in a toasted breadcrumb/herb mix. Allow an hour to cook, the results are worth the time. Drizzle with marsala wine sauce when serving. Available full size (4-6 servings) only. Available gluten-free. (pan, oven)

• Prep & Cook Time
• Instructions
• Nutritional Info

• Hands on time: 0 minutes
  Cooking time: 60-75 minutes

• Thaw completely in refrigerator. Thaw completely in refrigerator. Preheat oven to 400F. Remove lid from pan. Place pan on a cookie sheet for support. Cook the pork, uncovered for 55 minutes and an internal temperature of 155 degrees. Let pork sit for 10 minutes before slicing. Remove the cooking twine (snip with scissors). Slice into ¼”-1/2" slices, so that each slice has stuffing in the center. An electric knife makes slicing easier, but a regular serrated knife works fine too. Heat sauce in the microwave in 10 second intervals or in a small sauce pan until hot.
• Ingredients: pork, dried fruits (raisins, apricots, cranberries), walnuts, shallots, lemon zest, thyme, salt/pepper, Dijon mustard, panko breadcrumbs. Breadcrumbs can be gluten-free by request and walnuts can be omitted.
  

  Contains: milk, wheat, tree nuts.