Fruit-Stuffed Pork Roast

Fruit-Stuffed Pork Roast

Treat your family to a hearty dinner with this pork roast that’s stuffed with dried fruits.

Prep Time



Total Time






3-pound pork boneless center-cut loin roast (not tied)
cup mixed dried fruits (apples, apricots, figs)
tablespoons finely chopped onion
teaspoon kosher salt
teaspoon dried thyme leaves
teaspoon ground cinnamon
teaspoon coarsely ground pepper
tablespoons vegetable oil
cup apple cider
cups purchased pork gravy
  1. Heat oven to 350°. Place pork, fat side up, on cutting board. Cut horizontally through center of pork almost to opposite side. Open pork like a book. Layer dried fruits and onion in opening. Bring halves of pork together; tie at 1-inch intervals with kitchen twine. Turn pork so fat is on bottom. Mix salt, thyme, cinnamon and pepper in small bowl; rub into pork.
  2. Heat oil in roaster over medium-high heat. Cook pork in oil until brown on all sides. Add 2 tablespoons of the apple cider. Cook pork, turning frequently, until cider caramelizes and surface of pork turns dark brown. Repeat browning with additional 2 tablespoons cider. Add remaining cider. Insert meat thermometer so tip is in thickest part of pork.
  3. Cover and bake 1 hour 30 minutes to 2 hours or until pork is no longer pink in center and thermometer reads 155°. Remove pork from pan, cover with aluminum foil and let stand about 15 minutes until temperature rises to 160°. Serve pork with Apple Cider Gravy.
Makes 8 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
The mild flavor of pork pairs well with a fruity filling.
Serve-With Round out your holiday meal with Lemon Caesar Salad (page 69) and Garlic-Herb Mashed Potatoes (page 65), which are delicious served with the Apple Cider Gravy.
This roast can be stuffed and rubbed with herbs several hours ahead. Wrap tightly in plastic wrap and refrigerate.
Did You Know
Butchers often tie 2 pieces of center-cut pork loin together to make a thicker roast. Be sure to ask for a single muscle so the roast can be "butterflied," as directed in this recipe.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 390
    • (Calories from Fat 155),
  • Total Fat 17g
    • (Saturated Fat 5g,),
  • Cholesterol 110mg;
  • Sodium 620mg;
  • Total Carbohydrate 19g
    • (Dietary Fiber 2g,
  • Protein 40g;
Percent Daily Value*:
    • 1 Fruit;
    • 6 Lean Meat;
    Carbohydrate Choices:
    • 1;
    *Percent Daily Values are based on a 2,000 calorie diet.