Dried fruit-stuffed pork loins with pears | Taste of France®
Try these dried fruit pork loins with pears at your next dinner party to impress your guests during these cold months.
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Ingredients
- Extra-virgin olive oil
- 1 yellow onion (finely chopped)
- 2 cloves garlic (finely chopped)
- 200 g mixed dried fruit, such as apricots, figs, and cranberries
- Leaves of 3 sprigs fresh sage (chopped, plus extra to garnish)
- 1 pinch paprika
- 240 ml Water
- Finely grated zest of 1 orange (preferably organic)
- About 10 cooked chestnuts (chopped)
- 1 handful roasted hazelnuts (chopped)
- 100 g baby spinach
- 1.8 kg boneless pork loin (butterflied (or ask your butcher to do this))
- 75 g unsalted butter
- 5 small pears
- Juice of 1 lemon
- 1 tbsp maple syrup
- Leaves of 1 sprig rosemary (chopped, plus extra sprigs to garnish)
- 3 tbsp pear jam (warmed)
- Salt
- freshly ground pepper
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