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Fruit-Stuffed Pork Loin

Rated as 4.18 out of 5 Stars
4

"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

2 h servings 435
Original recipe yields 8 servings (1 stuffed pork loin roast)

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.

Nutrition Facts


Per Serving: 435 calories; 20.1 25.7 37.5 110 84 Full nutrition

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Reviews

Read all reviews 11
  1. 11 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

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 sha...

Most helpful critical review

Nothing special.

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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 sha...

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.

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!

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 posit...

Nothing special.

Very good. Might use less cinnamon

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 th...

I've been making this dish, (or some variation) for 30 years. It's a wonderful main dish for any occasion. I'm making it for Christmas this year.

made this a few months ago, the spices were too much, and the fruit could have been better. since then over made a bunch of changed and made a completely different recipe for a stuffed loin.