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Fruit-Stuffed Pork Roast

  • Prep 35 min
  • Total 2 hr 50 min
  • Servings 8

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

Ingredients

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

Steps

Hide Images
  • 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.

Expert Tips

  • 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.
  • 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

Nutrition Facts

Serving Size: 1 Serving
Calories
390
Calories from Fat
155
% Daily Value
Total Fat
17g
Saturated Fat
5g
Cholesterol
110mg
Sodium
620mg
Total Carbohydrate
19g
Dietary Fiber
2g
Protein
40g
% Daily Value*:
Iron
12%
12%
Exchanges:
1 Fruit; 6 Lean Meat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

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