Fruit-Stuffed Pork Loin

4.3
(13)

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.

2
2
Prep Time:
20 mins
Cook Time:
1 hrs 40 mins
Total Time:
2 hrs
Servings:
8
Yield:
1 stuffed pork loin roast

Ingredients

  • ¾ cup chopped pitted prunes

  • ¾ cup chopped dried apricots

  • 1 tablespoon grated fresh ginger

  • 1 teaspoon grated orange zest

  • ½ teaspoon ground cumin

  • ½ teaspoon ground cinnamon

  • salt and ground black pepper to taste

  • 1 (4 pound) boneless pork loin roast, butterflied

  • ¼ cup packed brown sugar

  • 2 teaspoons all-purpose flour

  • 2 teaspoons cider vinegar

  • 1 teaspoon ground cumin

  • 1 teaspoon mustard powder

  • ½ cup water

  • 1 teaspoon cornstarch

  • 1 tablespoon water

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.

Nutrition Facts (per serving)

435 Calories
20g Fat
26g Carbs
38g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 435
% Daily Value *
Total Fat 20g 26%
Saturated Fat 7g 36%
Cholesterol 110mg 37%
Sodium 85mg 4%
Total Carbohydrate 26g 9%
Dietary Fiber 2g 8%
Total Sugars 20g
Protein 38g
Vitamin C 2mg 10%
Calcium 53mg 4%
Iron 2mg 13%
Potassium 831mg 18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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