A few years ago I discovered a wonderful mustard at the Fancy Food Show. I wrote about it and not long after it won the gold prize at the Napa Valley mustard competition. That was just one in a long line of award winning products. Pam Kraemer founder of Dulcet Cuisine has a real knack for creating outstanding mustards, sauces, and now ketchups.
I'm always excited to try new products from Dulcet Cuisine and play with them. Kraemer uses very high quality ingredients and isn't satisfied until her products are the best they can be. They don't just make great condiments, they really shine as ingredients in recipes. She usually does all her own recipe development, but now and then I get to help out and share my creations.
I have to admit, I had never stuffed a pork loin before. But it turns out to be very easy and impressive. Rather than butterfly the whole loin and stuff, roll and tie, I just created an incision in the loin and made a pocket large enough to accommodate a very savory and sweet stuffing with a kick of spice. This recipe uses Dulcet Cuisine's wonderful new Sweet Orange Chili Mustard as part of the filling and the glaze. It's sweet and has a real kick to it and a rough texture. Once you have the basic technique down, you can change this up any number of ways--use different kinds of bread, dried fruit, liquid, mustard, etc. I think it would be a great dish for a dinner party.
Apricot Stuffed Pork Loin
serves 4 - 6
1 boneless pork loin roast, about 2 1/2 lbs
2 Tablespoons oil
1 cup wheat bread cubed, about 2 slices
1/2 cup dried apricots, chopped
2 cloves garlic, minced or pressed
2 Tablespoons Sweet Orange Chili Mustard
2 Tablespoons orange juice
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup Sweet Orange Chili mustard
1 Tablespoon honey
Heat oven to 350 degrees. Make a hole for stuffing that runs lengthwise through pork loin. Insert a sharp long thin knife lengthwise toward center of loin, then repeat at opposite end of loin to complete incision running through middle.
Combine the stuffing ingredients and mix well. Stuffing should be very moist. Open up incision with your fingers, to create a 1 1/2-inch-wide opening, then fill with stuffing, pushing from both ends toward center.
Pat pork loin dry and and season well with salt. Heat oil in a 12-inch heavy skillet over high heat until very hot, then brown pork on all sides, about 2 minutes.
Place stuffed loin on rack in a foil-lined roasting pan. After 30 minutes, baste with the glaze, baste again 15 minutes later. Roast to about 160°, about 1 1/2 hours.