Fruit-Stuffed Pork Roast with Apples


We all know how well pork and apples go together, but have you ever tried stuffing your roast with other dried fruits? Use your favorite mix of dried fruits to make this succulent recipe, or try a mix of dried apricots, cranberries, and gold raisins.

Fruit-Stuffed Pork Roast with Apples
Photo: Blaine Moats
Hands On Time:
25 mins
Stand Time:
45 mins
Roast Time:
1 hrs 15 mins
Total Time:
2 hrs 40 mins


  • 1 ½ cup mixed dried fruit bits*

  • cup apple juice

  • ¼ cup plus 1 tablespoon white balsamic or cider vinegar

  • ½ cup finely chopped onion

  • 1 teaspoon fresh chopped thyme leaves

  • 3 tablespoon butter, melted, or olive oil

  • ¼ teaspoon salt

  • ¼ teaspoon black pepper

  • 1 3-4 pound boneless pork top loin roast

  • 2 medium onions, cut into wedges

  • 2 tablespoon butter, melted

  • 1 tablespoon olive oil

  • cup red currant jelly**

  • 2 medium apples, cored and cut into wedges

  • Fresh thyme (optional)


  1. For stuffing: In a small saucepan combine dried fruit, apple juice, and 1/4 cup vinegar. Bring to boiling over medium-high. Boil gently, uncovered, 2 minutes. Remove from heat. Let stand 30 minutes. Stir in chopped onion, chopped thyme, and the salt and black pepper.

  2. Preheat oven to 425°F. To butterfly pork loin: Place roast, fat side down, on a large cutting board. Using a long, sharp knife (like a boning or carving knife), cut lengthwise down the center of the meat, leaving 1/2 inch uncut along bottom to keep the sides together. Place knife at the base of the V with blade perpendicular to the first cut. Using shallow slices and the cutting board as a guide, cut through the left side, maintaining a 1/2- to 3/4-inch thickness and unrolling it as you go. Repeat on the other half, making shallow slices and unrolling until you have a flat surface and a relatively even thickness across the entire piece of meat. If some areas are thicker than others, lay a piece of plastic wrap on top and pound the thick spots using the flat side of a meat mallet.

  3. Season meat lightly with additional salt and pepper. Spoon stuffing onto meat. Starting from a short side, roll up into a spiral. Tie securely with 100% cotton kitchen string.

  4. Place onion wedges in a shallow roasting pan. Drizzle with 1 tablespoon melted butter and the olive oil; toss to coat. Arrange onion wedges in an even layer. Place meat on top. Season roast with additional salt and pepper.

  5. Roast, uncovered, 30 minutes. Reduce oven temperature to 325°F; roast 30 minutes more.

  6. Meanwhile, in a small saucepan melt jelly over low. Remove from heat. Stir in remaining 1 tablespoon vinegar.

  7. Place apple wedges in a medium bowl. Drizzle with remaining 1 tablespoon melted butter; toss to coat. Arrange apples in roasting pan around roast. Brush meat, onions, and apples with jelly mixture. Roast 30 to 45 minutes more or until a thermometer inserted in meat registers 145°F. Remove from oven. Cover meat with foil; let stand 15 minutes before slicing. If desired, top with additional thyme. Serve with onions and apples. Makes 10 servings.


If you can't find mixed dried fruit bits, substitute 1 1/2 cups snipped dried apricots, sweetened dried cranberries, and/or golden raisins.


While you can just stir the jelly and brush it on, it will be smoother if melted first in the microwave for 30 to 60 seconds.

Nutrition Facts (per serving)

318 Calories
7g Fat
36g Carbs
27g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 318
% Daily Value *
Total Fat 7g 9%
Saturated Fat 3g 15%
Cholesterol 80mg 27%
Sodium 360mg 16%
Total Carbohydrate 36g 13%
Total Sugars 27g
Protein 27g
Calcium 30mg 2%
Iron 1.3mg 7%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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