PIneapple Glazed Stuffed Pork Loin | Blue Jean Chef - Meredith Laurence
This Fruit and Nut Stuffed Pork Loin is a pretty dish to make for any dinner party or just a delicious weeknight meal too.
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Ingredients
- 4 cups cubed Hawaiian sweet bread
- ⅓ cup warm chicken stock
- ¼ cup grated onion
- ½ cup diced dried pineapple
- ½ cup diced dried mango
- ½ teaspoon dried sage
- 2 tablespoons chopped fresh parsley
- 1 egg (lightly beaten)
- ⅓ cup chopped mixed nuts (pistachios, cashews, pecans, almonds, but no peanuts)
- ½ teaspoon salt
- freshly ground black pepper
- 1 1/2 pounds pork loin roast (about 12 inches in length)
- 8 ounces pineapple preserves
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- ½ head broccoli florets
- ½ head cauliflower florets
- olive oil
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