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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Recipe Summary

prep:
20 mins
cook:
1 hr 40 mins
total:
2 hrs
Servings:
8
Yield:
1 stuffed pork loin roast
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F (165 degrees C).

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  • Mix prunes, apricots, ginger, orange zest, 1/2 teaspoon cumin, and cinnamon in a bowl; season with salt and black pepper.

  • 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.

  • Combine brown sugar, flour, cider vinegar, 1 teaspoon cumin, and mustard powder into a paste; spread brown sugar mixture over the roast.

  • 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.

  • 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

435 calories; protein 37.5g 75% DV; carbohydrates 25.7g 8% DV; fat 20.1g 31% DV; cholesterol 110.2mg 37% DV; sodium 84.5mg 3% DV. Full Nutrition

Reviews (13)

Read More Reviews

Most helpful positive review

Rating: 4 stars
08/29/2013
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! Read More
(2)

Most helpful critical review

Rating: 3 stars
01/20/2018
Nothing special. Read More
13 Ratings
  • 5 star values: 7
  • 4 star values: 3
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
08/29/2013
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! Read More
(2)
Rating: 5 stars
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. Read More
(2)
Rating: 5 stars
09/28/2015
I did alter the recipe. I only had fresh figs and apples. So that is what I used. I omitted the cumin. It was excellent! Read More
(1)
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Rating: 5 stars
03/08/2015
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! Read More
Rating: 5 stars
12/30/2014
Great recipe fruit and spices were great and not overwhelming. Smelled looked and tasted great! Perfect Christmas dinner option Read More
Rating: 5 stars
12/11/2018
I have provided this roast a few times now. I always get great reviews. This past weekend I made it for a group of 200. It is simple flavoreful moist and the recipe multiplies nicely. -srm Read More
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Rating: 4 stars
11/19/2016
Very good. Might use less cinnamon Read More
Rating: 3 stars
05/08/2016
Not a bad recipe. The flavors just didn't go over well in my family at all. I should have listened when a lot of the reviews talked about using this dish for Christmas dinner. That's about the only time I could see making this again. Just not an everyday kind of dish. Read More
Rating: 4 stars
05/26/2018
This roast turned out very good. I followed directions except that I used orange marmalade and cranberries from freezer for the stuffing. May have been a little overdone as it was hard to position the meat thermometer with the filling in the middle. Would definitely try again Read More
Rating: 3 stars
01/20/2018
Nothing special. Read More