Dried Fruit Stuffed Pork Loin with Wild Rice
Red Mountain, The Adventure Spa

Ingredients:

• 26 ounce pork loin
• 1 tablespoon dried cranberries
• 1 tablespoon dried apricots, diced
• 1 tablespoon raisins
• 1 tablespoon golden raisins
• 1 tablespoon dried black currants
• 1 tablespoon dried blueberries
• 1 tablespoon dried bing cherries
• 2 cups apple juice
• 2 cups balsamic vinegar
• 1 tablespoon sugar
• 3 cups wild rice, cooked
• salt and pepper

Directions:

1. With a boning knife make an incision through the pork loin. At a 90 degree angle make another incision so you have an x-shaped cut through the center of the pork loin.
2. Mix all the dried fruit together in a bowl with the apple juice. Let soak for a few minutes. Then stuff the pork loin with the dried fruit mixture, discarding the apple juice.
3. Sear the pork loin in a hot sauté pan on all sides until browned. Place in a preheated 375 degree oven until cooked all the way through, about 30 minutes.
4. In a saucepan combine the balsamic vinegar and sugar. Over a medium heat reduce the mixture until it coats the back of a spoon.
5. Reheat the rice and season with salt and pepper.

Yield: 24 ounces
Number of servings: 6
Serving size: 4 oz. of pork and 1/2 cup of rice