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

35

Minutes

Total Time

2:50

Hrs:Mins

Makes

8

servings

3-pound pork boneless center-cut loin roast (not tied)
1
cup mixed dried fruits (apples, apricots, figs)
2
tablespoons finely chopped onion
1
teaspoon kosher salt
1
teaspoon dried thyme leaves
1/2
teaspoon ground cinnamon
1/2
teaspoon coarsely ground pepper
2
tablespoons vegetable oil
1
cup apple cider
2
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
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.
Do-Ahead
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*:
    Exchanges:
    • 1 Fruit;
    • 6 Lean Meat;
    Carbohydrate Choices:
    • 1;
    *Percent Daily Values are based on a 2,000 calorie diet.