Roast Loin of Pork Stuffed with Dried Apricots & Plums

Roast Loin of Pork Stuffed with Dried Apricots & Plums Enlarge Image
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3 users rated this recipe an average rating of 2.5
Makes:
8 servings
Prep:
25 mins
Roast:
1 hr 10 mins to 1 hr 30 mins 350°F
Stand:
15 mins
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Roast Loin of Pork Stuffed with Dried Apricots & Plums

Ingredients
1
2 1/2 pound boneless pork top loin roast (single loin)
12
dried apricots
12
dried pitted plums (prunes)
1/4
cup Dijon-style mustard
1/4
teaspoon garlic powder
1/4
teaspoon freshly ground pepper
2
carrots, cut in 1-inch chunks
2
stalks celery, cut in 1-inch chunks
1
yellow onion, cut in 1-inch chunks
1
cup dry white wine or reduced-sodium chicken broth
 
Fresh herbs (optional)

Directions

  1. 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.
  2. In bowl combine mustard, garlic powder, and pepper; rub meat all over with mustard mixture.
  3. Place vegetables in 13x9x2-inch baking pan; place roast on vegetables. Pour wine over roast. Add 2 tablespoons water to pan.
  4. 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
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