Stuffing brings zip to pork loin dish

The word "stuffed" doesn't sound like a promising characteristic for a low-fat recipe. But when the stuffing adds nutrition and flavor, it merits a closer look.

In this case, dried plums add fiber, some iron and disease-fighting antioxidants, says Jo Ann Hattner, spokeswoman for the American Dietetic Association, quoted in Cooking Light magazine's January-February issue.

Dried plums are among a group of recommended hardworking foods featured in recipes that offer a combination of nutrition and flavor to "power up your plate."

Other power foods listed are oatmeal, cranberry-grape juice, yellow soybeans, kale, frozen berries, walnuts and yogurt, along with a tasty range of recipes for using them.

Note: You can stuff this pork up to a day ahead.

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PORK LOIN WITH DRIED-PLUM STUFFING

Stuffing:

Cooking spray

1 1/3 cups finely chopped red onion

1/2 cup finely chopped celery

2 garlic cloves, minced

1 cup finely chopped dried plums

1/3 cup finely chopped pecans

1 tablespoon grated orange rind

1/4 cup fresh orange juice (about 1 orange)

2 tablespoons minced fresh parsley

1 tablespoon chopped fresh thyme

1 tablespoon chopped fresh rosemary

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

One 2-pound pork loin, trimmed

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

Sauce:

1 tablespoon all-purpose flour

1 1/2 cups fat-free, less-sodium chicken broth

1/4 cup port (or more broth)

1 tablespoon Dijon mustard

1/4 teaspoon salt

1/8 teaspoon freshly ground black pepper

Flat-leaf parsley (optional)