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Apricot and Prune Stuffed Pork Loin

Succulent dried fruits make this Apricot and Prune Stuffed Pork Loin a great choice for a dinner party or an alternate entree for holidays!

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

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

Instructions

    Cup of Yum
  1. Cover the prunes and apricots with hot water. Let sit for 10-15 minutes. Drain.
  2. Preheat the oven to 350 degrees with the bottom rack in the lower third of the oven.
  3. 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.
  4. 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.
  5. Place the carrots, celery, and onion in the bottom of a 9x13 roasting pan.
  6. 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.
  7. 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.
  8. Cook, uncovered, for 45-50 minutes or to an internal temperature of 150. (The roast will increase in temperature as it rests).
  9. 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.
  10. 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.
  11. 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

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

% 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.