Tuesday, July 17, 2012

Porkloin with Moroccan Stuffing

                                Porkloin with Moroccan Stuffing
I adapted this from two Moroccan stews that I really like. It's my favorite stuffed porkloin recipe.
Sorry about the photo, the battery died on my camera, just as I was about to take it.

1 porkloin
1Tbl. butter
1tsp lemon zest
1-1/2tsp. mined garlic
1tsp. pureed ginger
1 large or 2 small onions- minced
1tsp. cinnamon
1tsp. coriander
1/2tsp. ground cumin
1/2tsp. chili powder
1tsp. salt
1/2tsp. pepper
1/2tsp turmeric
1cup died apricots-chopped
juice of 1 lemon
1/2cup water
2tsp. honey
1cup canned chickpeas-drained
1Tbl. dried parsley

Melt the butter in a skillet.
Add the zest, garlic, ginger, onion, cinnamon, coriander, cumin, chili, salt, pepper and turmeric.
Saute until the onions soften a bit.
Add the apricots, lemon juice, water and honey.
Cook stirring until the water has been absorbed.
Crush the chickpeas, just to flatten a bit, then stir them into the apricot mixture, along with the dried parsley.
Set aside to cool.
Here is a video to show how to cut a porkloin for stuffing. prep meat for stuffed porkloin
Preheat the oven to 375*
Spread the stuffing over the loin, then re-roll it.
Place it in a baking pan, cut side down, sprinkle with salt and pepper and bake for about 1-1/2 to 2 hours or until cooked through. Cool 15 minutes before slicing.

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