Fruit-Stuffed Pork Loin Recipe

Ingredients

• cup chopped pitted prunes
• cup chopped dried apricots
• 1 tablespoon grated fresh ginger
• 1 teaspoons ground cumin, divided
• 1 teaspoon grated orange zest
• teaspoon ground cinnamon
• Salt and ground black pepper to taste
• 1 (4 pound) boneless pork loin roast, butterflied
• cup packed brown sugar
• 2 teaspoons all-purpose flour
• 2 teaspoons apple cider vinegar
• 1 teaspoon mustard powder
• cup water
• 1 teaspoon cornstarch
• 1 tablespoon water

Directions

1. Preheat the oven to 325F (165C).
2. In a bowl, combine prunes, apricots, grated ginger, teaspoon cumin, orange zest, and cinnamon. Season the mixture with salt and black pepper.
3. Lay the butterflied pork roast flat on a clean surface. Spoon the dried fruit filling evenly down the center of the roast. Fold the roast back together to enclose the filling. Secure the roast by tying it with kitchen twine in several places.
4. Place the tied roast onto a rack in a roasting pan.
5. In a separate bowl, mix together the brown sugar, flour, apple cider vinegar, the remaining 1 teaspoon of cumin, and mustard powder to form a paste. Spread this brown sugar mixture over the surface of the roast.
6. Transfer the roasting pan to the oven and bake for about 1 hours, or until the internal temperature of the stuffing reaches 160F (70C) when tested with an instant-read thermometer.
7. Once cooked, transfer the roast to a serving platter and cover with aluminum foil to keep warm while preparing the sauce.
8. Skim any fat from the roasting pan and transfer the defatted drippings to a small saucepan. Add cup of water to the roasting pan, scraping the browned bits off the bottom of the pan with a wooden spoon to dissolve them into the water.
9. Pour the liquid from the roasting pan into the saucepan with the drippings. Bring the mixture to a boil over medium heat.
10. In a small bowl, dissolve the cornstarch in 1 tablespoon of water. Whisk this mixture into the boiling pan juices, stirring constantly until the sauce thickens, about 1 minute.
11. Strain the sauce into a gravy boat and serve alongside the roast.

Nutrition Facts

Per serving (8 servings total):

• Calories: 435
• Total Fat: 20g (26% Daily Value)
• Saturated Fat: 7g (36% Daily Value)
• Cholesterol: 110mg (37% Daily Value)
• Sodium: 85mg (4% Daily Value)
• Total Carbohydrate: 26g (9% Daily Value)
• Dietary Fiber: 2g (8% Daily Value)
• Total Sugars: 20g
• Protein: 38g (75% Daily Value)
• Vitamin C: 2mg (2% Daily Value)
• Calcium: 53mg (4% Daily Value)
• Iron: 2mg (13% Daily Value)
• Potassium: 831mg (18% Daily Value)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.