{"id":5669,"date":"2025-08-14T12:00:43","date_gmt":"2025-08-14T12:00:43","guid":{"rendered":"https:\/\/blog2.pittmandavis.com\/?post_type=cuisine-recipe&#038;p=5669"},"modified":"2025-08-14T20:56:45","modified_gmt":"2025-08-14T20:56:45","slug":"plum-stuffed-pork-loin","status":"publish","type":"cuisine-recipe","link":"https:\/\/blog2.pittmandavis.com\/recipe\/plum-stuffed-pork-loin\/","title":{"rendered":"Plum-Stuffed Pork Loin Recipe"},"content":{"rendered":"<p>Easy to make and gorgeous to look at, this mouthwatering tenderloin is perfect for an early fall dinner party. Plums are the perfect accompaniment to pork, and our <a href=\"https:\/\/www.pittmandavis.com\/empress-plums\/p\/plu\/\">Empress Plums<\/a> lend a sweet-and-savory tang to the juicy meat that\u2019s sure to be a hit. Serve with rice or new potatoes and a green vegetable. Add sliced lemon partway through cooking as an attractive garnish if you desire.<\/p>\n<h3>Ingredients:<\/h3>\n<ul>\n<li>12 <a href=\"https:\/\/www.pittmandavis.com\/empress-plums\/p\/plu\/\">Pittman &amp; Davis Empress Plums<\/a>, pitted and sliced<\/li>\n<li>1 large boneless pork loin, 4\u00bd-5 pounds<\/li>\n<li>1 garlic clove, minced<\/li>\n<li>2 tsp. lemon juice<\/li>\n<li>\u00bc c. fresh thyme leaves, loosely packed<\/li>\n<li>1 c. chicken broth<\/li>\n<li>Salt and pepper, to taste<\/li>\n<\/ul>\n<h3>Directions:<\/h3>\n<ul>\n<li>Preheat oven to 425\u00b0F. Remove excess fat from loin leaving a \u00bc&#8221; layer of fat on top. Pierce both ends of the loin with a sharp knife, then use the handle of a large wooden spoon to work a cavity through the center of the loin, working from both ends and widening the cavity as you go. Stuff the plum slices into the cavity from both ends.<\/li>\n<li>Mince together into a paste the garlic, a \u00bd teaspoon of salt and the lemon juice. Rub past over entire loin.<\/li>\n<li>Place loin, fat side up, into a roasting pan prepared with cooking spray. Pour a \u00bd cup of water around the loin and roast for 20 minutes. Reduce temperature to 325\u00b0F until a meat thermometer inserted in the center of the loin reads 145\u00b0F (about 40-50 minutes). If needed, add more water to the pan to prevent scorching.<\/li>\n<li>Remove pan from oven and transfer loin to a cutting board. Cover loosely with foil.<\/li>\n<li>Skim fat from juices in roasting pan and place pan across 2 burners on the stove over medium heat. Pour in broth and bring to a boil, scraping up any browned bits on bottom of pan. Boil until reduced by about half and slightly thickened (5-10 minutes). Season with salt and pepper.<\/li>\n<li>Slice roast and serve warm with pan juices.<\/li>\n<\/ul>\n","protected":false},"author":1,"featured_media":6354,"menu_order":0,"template":"","tags":[287,288,107],"cuisine-recipe-category":[52],"cuisine-recipe-course":[34],"cuisine-recipe-cuisine":[],"class_list":["post-5669","cuisine-recipe","type-cuisine-recipe","status-publish","has-post-thumbnail","hentry","tag-empress-plums","tag-plum-recipe","tag-plums","cuisine-recipe-category-meats-and-main-courses","cuisine-recipe-course-dinner"],"acf":[],"_links":{"self":[{"href":"https:\/\/blog2.pittmandavis.com\/wp-json\/wp\/v2\/cuisine-recipe\/5669","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blog2.pittmandavis.com\/wp-json\/wp\/v2\/cuisine-recipe"}],"about":[{"href":"https:\/\/blog2.pittmandavis.com\/wp-json\/wp\/v2\/types\/cuisine-recipe"}],"author":[{"embeddable":true,"href":"https:\/\/blog2.pittmandavis.com\/wp-json\/wp\/v2\/users\/1"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/blog2.pittmandavis.com\/wp-json\/wp\/v2\/media\/6354"}],"wp:attachment":[{"href":"https:\/\/blog2.pittmandavis.com\/wp-json\/wp\/v2\/media?parent=5669"}],"wp:term":[{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blog2.pittmandavis.com\/wp-json\/wp\/v2\/tags?post=5669"},{"taxonomy":"cuisine-recipe-category","embeddable":true,"href":"https:\/\/blog2.pittmandavis.com\/wp-json\/wp\/v2\/cuisine-recipe-category?post=5669"},{"taxonomy":"cuisine-recipe-course","embeddable":true,"href":"https:\/\/blog2.pittmandavis.com\/wp-json\/wp\/v2\/cuisine-recipe-course?post=5669"},{"taxonomy":"cuisine-recipe-cuisine","embeddable":true,"href":"https:\/\/blog2.pittmandavis.com\/wp-json\/wp\/v2\/cuisine-recipe-cuisine?post=5669"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}