I've had fruit as a sauce over chops and as a side for pork loins, but until recently, I'd never considered mincing it and turning it into a stuffing for the meat. But recently while on a trip home, I flipped through Dave Lieberman's cookbook and saw his suggestion. Although I wasn't interested in his choice of fruit (prunes and walnuts), I found the idea inspiring. So I rushed right home and made my own version with pears and dried apricots. It was out of this world and something I'll definitely do again when the stone fruits are in season.
And you'll see personalized content just for you whenever you click the My Feed .
SheKnows is making some changes!