SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Roast Loin of Pork Stuffed with Dried Apricots & Plums

Makes: 8 servings
Prep 25 mins Roast 350°F1 hr 10 mins to 1 hr 30 mins Stand 15 mins
Roast Loin of Pork Stuffed with Dried Apricots & Plums
Ingredients
  • 1 2 1/2 pound  boneless pork top loin roast (single loin)
  • 12 - 14  dried apricots
  • 12 - 14  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)
  • Servings Per Recipe 8,
  • cal. (kcal) 359,
  • Fat, total (g) 16,
  • chol. (mg) 75,
  • sat. fat (g) 6,
  • carb. (g) 17,
  • Monosaturated fat (g) 8,
  • Polyunsaturated fat (g) 2,
  • Trans fatty acid (g) 0,
  • fiber (g) 2,
  • sugar (g) 9,
  • pro. (g) 26,
  • vit. A (IU) 2770,
  • vit. C (mg) 2,
  • Thiamin (mg) 1,
  • Riboflavin (mg) 0,
  • Niacin (mg) 5,
  • Pyridoxine (Vit. B6) (mg) 1,
  • Folate (g) 16,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 251,
  • Potassium (mg) 690,
  • calcium (mg) 30,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe