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Apricot Cranberry Stuffed Pork Loin
By admin | July 21, 2009
What to cook in my new pre-seasoned Camp Chef 12” Dutch oven. Looking through the new 2009 World Championship Cook-off Dutch oven recipes Cookbook, I was captivated by the recipe from Bev Shepard and Pamela Lane. These two ladies were Semi-Finalist in the main dish competition at the I.D.O.S World championships held this past March in Salt Lake City, Utah and as you might expect the crowds were huge and the competition fierce. Heck if it got them to the semi-finals I could surely get it to my table, right?
Apricot Cranberry Stuffed Pork Loin is a first for me only in the sense of complexity and that thought was my only mistake. It seemed complex but went together extremely easy and the results were fantastic! This is the perfect dish for company or a competition, big on the visual wow factor and taste bud impressive. Perfect to break in my new 12” Camp Chef Dutch oven and perfect to impress the guests coming over for dinner.
Ingredients:
4lb pork loin
1 ½ cups dried apricots, cut in small pieces
½ cup dried cranberries, chopped
3 tbls honey
1 ½ tsp ground ginger
2/3 cup fine bread crumbs
2 tbls dry parsley
1 tbls flour
1 tbls finely grated parmesan cheese
½ tsp sugar
½ tsp salt and pepper
½ tsp dry oregano crushed
¼ tsp garlic salt
¼ tsp onion salt
2 tbls shortening
2 cups apple juice
2lbs roasting potatoes
1lb carrots
Preparation:
In a small bowl combine apricots, cranberries, honey and ginger. In another bowl combine bread crumbs, parsley, flour, parmesan cheese, sugar, salt, pepper, oregano, garlic, and onion then cut in shortening and set aside.
Take roast and slice along the long side and slice to unroll roast. When rolled out, spread with apricot mixture, and then sprinkle with ½ cup of bread crumb mixture. Roll roast up gently and tie with string on each end and in the center.
Pat roast with remaining bread crumbs on all sides.
Place the roast on a trivet or small racks in the D.O. Bake for 1 ½ hours at 400°. Then add 1 to 2 cups of apple juice, roasting potatoes and carrots. Cook till done and temperature of meat is 145°.
The only modification made in this recipe for me was the substitution of organic mini potatoes and I added onions to the dish. I really liked the presentation of all those colors. Also spoon the juices over the roast when it is cut and ready to serve. One final tip, make sure you insert the thermometer into the Pork Loin not the apricot mixture to get a proper reading of the temperature.
Thank you Bev Shepard and Pamela Lane! Fantastic recipe!
Gary House
The “Outdoor Cook”
www.cooking-outdoors.com
Topics: Dutch Oven, Recipes | 2 Comments »
August 1st, 2009 at 6:42 am
[...] = ‘CookingOutdoors’;Camp Chef just posted my article showing me cooking a fantastic recipe, Apricot Cranberry Stuffed Pork Loin with mixed vegetables. I used my new pre-seasoned 12″ Camp Chef Dutch oven to make this [...]
September 20th, 2009 at 7:05 pm
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