Treat your family to a hearty dinner with this pork roast that’s stuffed with dried fruits.
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
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.
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.
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.
The mild flavor of pork pairs well with a fruity filling.
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.
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
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
Exchanges:1 Fruit; 6 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.