Apricot and Prune Stuffed Pork Loin
User Reviews
4.7
18 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
1 hr 5 mins
-
Servings
8 servings
-
Calories
249 kcal
-
Course
Main Course
-
Cuisine
American
Apricot and Prune Stuffed Pork Loin
Report
Succulent dried fruits make this Apricot and Prune Stuffed Pork Loin a great choice for a dinner party or an alternate entree for holidays!
Share:
Ingredients
- 2 pounds boneless top loin pork roast
- 12 dried apricots
- 12 prunes
- 2 carrots trimmed and cut into 1-inch chunks
- 2 ribs celery trimmed and cut into 1-inch chunks
- 1 medium onion peeled and cut into 1-inch chunks
- ¼ cup Dijon mustard
- 2 tablespoons brown sugar
- ½ teaspoon salt
- ¼ teaspoon garlic powder
- ¼ teaspoon black pepper
- 1 cup chicken broth or stock
- 1 tablespoon cornstarch
Add to Shopping List
Instructions
- Cover the prunes and apricots with hot water. Let sit for 10-15 minutes. Drain.
- Preheat the oven to 350 degrees with the bottom rack in the lower third of the oven.
- Stand the roast on its end and insert a thin-bladed knife down the center of the roast lengthwise to create an opening all the way through the meat. Twist the knife gently to enlarge the opening a little.
- Stuff the length of the roast with the dried fruit alternating prunes and apricots. If necessary, stuff halfway from one end, turn the roast over and finish stuffing from the other end.
- Place the carrots, celery, and onion in the bottom of a 9x13 roasting pan.
- Combine the Dijon mustard, brown sugar, salt, garlic powder, and pepper in a small bowl. Mix well. Rub the roast all over with the mustard mixture. Place the roast on top of the vegetables in the roasting pan.
- Pour the chicken broth or stock in the pan until it comes just more than halfway up the vegetables. The level of the stock should be below the bottom of the roast.
- Cook, uncovered, for 45-50 minutes or to an internal temperature of 150. (The roast will increase in temperature as it rests).
- Remove the roast from the oven and transfer to a carving board. Tent loosely with foil and let rest for about 10 minutes or until the internal temperature has reached 160 degrees.
- Discard the vegetables. Strain the pan juices into a small skillet or saucepan. There should be at least ¾ cup liquid. Add a little additional chicken stock if needed. Bring to a boil. Mix the cornstarch with 2 tablespoons of water. Stir the cornstarch mixture into the boiling pan juices. Cook, stirring, until thickened.
- Serve slices of pork loin with a little of the sauce.
Notes
- Note: if the prunes are very moist, they may not need soaking. Use your own judgment.
- Leftovers make delicious sandwiches! Slice the roast very thin, rewarm it and serve as an open-faced sandwich with leftover sauce drizzled on top.
- Store any leftovers in a tightly sealed container in the refrigerator for up to 3 days.
Nutrition Information
Show Details
Serving
1
Calories
249kcal
(12%)
Carbohydrates
24g
(8%)
Protein
27g
(54%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Cholesterol
71mg
(24%)
Sodium
411mg
(17%)
Potassium
776mg
(22%)
Fiber
3g
(12%)
Sugar
16g
(32%)
Vitamin A
3097IU
(62%)
Vitamin C
4mg
(4%)
Calcium
36mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 249 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 249kcal | 12% |
| Carbohydrates | 24g | 8% |
| Protein | 27g | 54% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 71mg | 24% |
| Sodium | 411mg | 17% |
| Potassium | 776mg | 17% |
| Fiber | 3g | 12% |
| Sugar | 16g | 32% |
| Vitamin A | 3097IU | 62% |
| Vitamin C | 4mg | 4% |
| Calcium | 36mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
18 reviews
Excellent
Other Recipes
You'll Also Love
