Join “Jayni’s Kitchen” this week for a “Cozy and Comforting Winter Meal.”

Host Jayni Carey will prepare several dishes, including the following recipe for pork loins.

A new show debuts at 6:30 p.m. each Tuesday on Sunflower Broadband Channel 6 and repeats at 8:30 p.m. The show is also broadcast at 8:30 p.m. Wednesday-Friday, 9:30 a.m. Sunday and 8:30 p.m. Monday.

Pork Loin Stuffed with Dried Plums and Apricots

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8 to 10 pitted dried plums (dried prunes)
8 to 10 dried apricots
3 pound boneless center-cut pork loin roast
salt and black pepper
2 tablespoons butter
2 tablespoons olive oil
1/2 cup dry white wine
1/2 cup heavy cream
1 tablespoon Chambord liqueur

Place the dried plums and apricots in a sauce pan. Cover with water and bring to a boil over medium-high heat. Remove the pan from the heat and let the fruit stand for 15 minutes. Drain off water and pat the fruit dry with paper towels.

Trim all but a thin layer of exterior fat from the pork loin roast. Using a knife with a long, thin blade, create a tunnel through the pork loin about 1-inch wide. To do this, pierce the loin by running the knife through the middle of the roast from one end to the center. Repeat the process from the other end to the center of the loin. Using the handle of a wooden spoon, run it though the tunnel to widen it slightly. This will allow enough room for the loin to be stuffed with the dried fruit. Stuff the pork loin with the plums and apricots using the handle of the wooden spoon or your fingers. Gently push the fruit through to the center from each side. Sprinkle the pork loin with salt and pepper.

Heat the butter and oil over medium heat in a braising pan or a Dutch oven just large enough to hold the pork loin roast. When hot, place the pork loin in the pan and brown evenly on all sides, about 15 minutes. Carefully remove the loin from the pan to a platter. Pour the fat from the pan and discard. Return the loin to the pan. Pour in the wine and stir in the cream. Cook over medium heat just until the liquid begins to simmer. Cover the pan and place the pork loin in a 350 degree oven until it reaches an internal temperature of 145 to 150 degrees, about 1 to 1 1/4 hours.

Remove the pork loin from the pan and place on a warm platter. Cover with foil and let rest for about 15 minutes.

To make the sauce, skim the fat from the pan liquid. Simmer the liquid over medium heat until it reduces by about one-third and begins to thicken slightly. Remove the pan from the heat and stir the Chambord into the sauce. Taste, and add more salt and pepper, if desired.

To serve, slice the pork loin into 1/2-inch slices. Drizzle with the sauce. Serves 6.