Roast Loin of Pork Stuffed with Dried Apricots & Plums
2 1/2 pound boneless pork top loin roast (single loin)
dried pitted plums (prunes)
cup Dijon-style mustard
teaspoon garlic powder
teaspoon freshly ground pepper
carrots, cut in 1-inch chunks
stalks celery, cut in 1-inch chunks
cup dry white wine or reduced-sodium chicken broth
Fresh herbs (optional)
- Heat oven to 350 degrees F. Stand roast on one end. To make an opening for the fruit, insert a long knife with a 1-inch-wide blade through center of roast.* Remove the knife and, alternating apricots and plums, stuff and pack fruit in the opening.
- In bowl combine mustard, garlic powder, and pepper; rub meat all over with mustard mixture.
- Place vegetables in 13x9x2-inch baking pan; place roast on vegetables. Pour wine over roast. Add 2 tablespoons water to pan.
- Roast, uncovered, 80 to 90 minutes or until instant-read thermometer inserted in meat (not touching fruit) registers 150 degrees F. Transfer roast to warm platter. Reserve vegetables for another use. Cover roast with foil; let stand 15 minutes. Meat temperature after standing should reach 160 degrees F. To serve, slice roast and sprinkle herbs. Makes 8 servings.
From the Test Kitchen
If necessary, cut an opening in each side, stuff half the fruit from each side.
Nutrition Facts(Roast Loin of Pork Stuffed with Dried Apricots & Plums)
- Per serving:
- 359 kcal cal.,
- 16 g fat
- (6 g sat. fat,
- 2 g polyunsaturated fat,
- 8 g monounsatured fat),
- 75 mg chol.,
- 251 mg sodium,
- 17 g carb.,
- 2 g fiber,
- 9 g sugar,
- 26 g pro.
- Percent Daily Values are based on a 2,000 calorie diet