Fruit-Stuffed Pork Loin

Fruit-Stuffed Pork Loin

4
cpchef 0

"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."

Ingredients 2 h {{adjustedServings}} servings 435 cals

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Nutrition

Amount per serving ({{servings}} total)

  • 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

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Directions

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  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 4

  1. 4 Ratings

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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!

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.

DONAMARIE13209
3/8/2015

I was looking for a recipe for my boneless pork loin and I found it with this. I did substitute a box of Stove Top with my own sauteed' onions & celery for the stuffing but followed the exact recipe for the brown sugar paste that's on top and this was wonderful! I cooked it in a 325 degree oven for 2 hours. I probably should have followed the recipe and only kept it in for 1 1/2 hours because once the meat rests, it will keep cooking. There were not enough juices to make gravy but we didn't miss it. The meat was moist and flavorful. The whole family loved it and I'll be sure to make this again.Thank you!