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Fruit-Stuffed Pork Loin

Fruit-Stuffed Pork Loin

  • Prep

    20 m
  • Cook

    1 h 40 m
  • Ready In

    2 h
cpchef

cpchef

Pork is an excellent choice for a holiday family dinner. Stuffed with orange- and ginger-accented dried fruit, the glazed roast slices beautifully and appeals to all ages.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 435 kcal
  • 22%
  • Fat:
  • 20.1 g
  • 31%
  • Carbs:
  • 25.7g
  • 8%
  • Protein:
  • 37.5 g
  • 75%
  • Cholesterol:
  • 110 mg
  • 37%
  • Sodium:
  • 133 mg
  • 5%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Mix prunes, apricots, ginger, orange zest, 1/2 teaspoon cumin, and cinnamon in a bowl; season with salt and black pepper.
  3. Open pork roast and spoon stuffing down the center; fold meat over stuffing and tie securely in several places with kitchen twine. Set roast onto a rack in a roasting pan.
  4. Combine brown sugar, flour, cider vinegar, 1 teaspoon cumin, and mustard powder into a paste; spread brown sugar mixture over the roast.
  5. Bake in the preheated oven until a meat thermometer inserted into center of stuffing reads 160 degrees F (70 degrees C), about 1 1/2 hours. Transfer roast to a serving platter and tent with aluminum foil while you make gravy.
  6. Skim fat from roasting pan and transfer defatted drippings into a small saucepan. Pour 1/2 cup water into roasting pan and scrape up and dissolve any browned bits of food into water; pour into saucepan with pan juices. Bring pan juices to a boil over medium heat. Dissolve cornstarch in 1 tablespoon water in a small bowl and whisk cornstarch mixture into pan juices, stirring constantly until thickened, about 1 minute. Strain gravy into a gravy boat. Serve gravy with roast.
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Reviews

Amanda
2

Amanda

12/25/2012

I made this for Christmas Eve dinner. It was great!! The only thing is I didn't make any gravy be cause I didn't have enough fat drippings, but I think it was better without the gravy.

mauigirl
1

mauigirl

8/29/2013

I had a couple of issues here. We love cumin, but the cumin overwhelmed the fruit flavors. Next time, I will cut the cumin in half. I never butterfly/stuff my stuffed roasts. I insert a long sharp, pointed knife lengthwise into the roast from each end. Then open it up a bit to make a pocket large enough to accomodate the stuffing. The presentation is so nice that way and it is way easier too! I did not get any useable drippings out of this. I ended up with slightly burnt glaze in the pan so no gravy. I think I will make a seperate gravy with white wine next time. Very nice recipe. Thanks so much for sharing!

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