food WHAT
’S
COOK
ING
ROAST LOIN OF PORK STUFFED
WITH DRIED APRICOTS & PLUMS
“Fruit is the surprise at the center of this
moist, tender roast. A long-handle wooden
spoon makes it easy to gently pack in the
apricots and plums,’’ Diane says.
PREP: 25 MIN. ROAST: 1 HR. 10 MIN.
STAND: 15 MIN. OVEN: 350°F.
1
21/ lb. boneless pork top loin roast
(single loin)
12
to 14 dried apricots
12
to 14 dried pitted plums (prunes)
/
cup Dijon-style mustard
/
tsp. garlic powder
/
tsp. freshly ground pepper
2
carrots, cut in 1-inch chunks
2
stalks celery, cut in 1-inch chunks
1
yellow onion, cut in 1-inch chunks
1
cup dry white wine or reduced-
sodium chicken broth
Fresh herbs (optional)
1
.
Heat oven to 350°F. Stand roast on one
end. To make an opening for the fruit, insert
a long knife with a 1-inch-wide blade
through center of roast.* Remove the knife
and, alternating apricots and plums, stuff
and pack fruit in the opening.
2.
In bowl combine mustard, garlic
powder, and pepper; rub meat all over with
mustard mixture.
3.
Place vegetables in 13x9x2-inch baking
pan; place roast on vegetables. Pour wine
over roast. Add 2 tablespoons
water
to pan.
4.
Roast, uncovered, 80 to 90 minutes or until
instant-read thermometer inserted in meat
(not touching fruit) registers 150°F. Transfer
roast to warm platter. Reserve vegetables for
another use. Cover roast with foil; let stand
15 minutes. Meat temperature after standing
should reach 160°F. To serve, slice roast and
sprinkle herbs. MAKES
8
SERVINGS.
*TIP If necessary, cut an opening in each
side; stuff half the fruit from each side.
EACH SERVING
359 cal, 16 gfat, 75 mg chol,
251 mg sodium, 17 g carbo, 2 g fiber, 26 g pro.
SPINACH, PEAR & SHAVED
PARMESAN SALAD
“Have the cheese at room temperature, shave
it with a vegetable peeler, then wrap it in
plastic until ready to use.’’
START TO FINISH: 20 MIN.
8
cups fresh baby spinach
2
Bosc pears, quartered lengthwise,
cored, and thinly sliced
2
oz. Parmesan or Parmigiano-
Reggiano cheese, shaved
2
Tbsp. balsamic vinegar
1
Tbsp. whole grain mustard
V i
cup extra virgin olive oil
Combine spinach, pears, and cheese. For
dressing, whisk together vinegar, mustard,
1 tsp. each
sugar
and
salt,
and
1
/
4
tsp. freshly
ground
black pepper.
Whisk in oil. Drizzle on
salad and pass remaining. MAKES
8
SERVINGS.
EACH SERVING
200 cal, 16 gfat, 6 mg chol,
474 mg sodium, 11 g carbo, 3 g fiber, 4 g pro.
09 BETTER HOMES AND GARDE
