Pork Loin Stuffed with Peaches and Peeps and Drunken Peeps Sauce

<B>WINNER: BEST SAVORY</B><BR>
Serves 4
<BR><BR>
1 1/2  pounds pork loin butterflied<br>
1 14-ounce can peaches drained, diced and divided (half reserved for sauce)<br>
1/2  cup chicken stock<br>
1/2  red onion diced<br>
2  Peeps chopped<br>
Olive oil<br>
Salt and pepper<br>
<BR><BR>
Coat pork loin with olive oil and season to taste. Mix stock, peaches and red onion in a skillet and simmer until onions are translucent. Cool and add Peeps. Stuff pork and tie string around loin to hold stuffing in. Saute in a little olive oil until meat is brown on all sides. Bake pork loin at 375 degrees until done.  
<BR><BR>
<B>Sauce</B><BR>
1 cup chicken stock<BR>
1/4 cup rum<BR>
2 garlic cloves<BR>
1/2  red onion chopped<BR>
Reserved diced peaches<BR>
4 chopped Peeps<BR>
Salt and pepper<BR>
<BR><BR>
In a skillet, simmer chicken stock, add rest of ingredients - except rum - and bring to a boil, lower heat and simmer 5 minutes. Add rum and simmer until sauce reduces by half and thickens. Pour over pork loin and serve.

( Kathleen Ward / March 21, 2013 )

WINNER: BEST SAVORY
Serves 4

1 1/2 pounds pork loin butterflied
1 14-ounce can peaches drained, diced and divided (half reserved for sauce)
1/2 cup chicken stock
1/2 red onion diced
2 Peeps chopped
Olive oil
Salt and pepper


Coat pork loin with olive oil and season to taste. Mix stock, peaches and red onion in a skillet and simmer until onions are translucent. Cool and add Peeps. Stuff pork and tie string around loin to hold stuffing in. Saute in a little olive oil until meat is brown on all sides. Bake pork loin at 375 degrees until done.

Sauce
1 cup chicken stock
1/4 cup rum
2 garlic cloves
1/2 red onion chopped
Reserved diced peaches
4 chopped Peeps
Salt and pepper


In a skillet, simmer chicken stock, add rest of ingredients - except rum - and bring to a boil, lower heat and simmer 5 minutes. Add rum and simmer until sauce reduces by half and thickens. Pour over pork loin and serve.

  • Email E-mail
  • add to Twitter Twitter
  • add to Facebook Facebook