Recipes and Cooking Fruit-Stuffed Pork Roast with Apples 5.0 (1) 1 Review 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. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on February 21, 2018 Print Rate It Share Share Tweet Pin Email Photo: Blaine Moats Hands On Time: 25 mins Stand Time: 45 mins Roast Time: 1 hrs 15 mins Total Time: 2 hrs 40 mins Servings: 10 Jump to Nutrition Facts Ingredients 1 ½ cup mixed dried fruit bits* ⅓ 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 ⅓ cup red currant jelly** 2 medium apples, cored and cut into wedges Fresh thyme (optional) Directions 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. 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. 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. 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. Roast, uncovered, 30 minutes. Reduce oven temperature to 325°F; roast 30 minutes more. Meanwhile, in a small saucepan melt jelly over low. Remove from heat. Stir in remaining 1 tablespoon vinegar. 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. *Tip If you can't find mixed dried fruit bits, substitute 1 1/2 cups snipped dried apricots, sweetened dried cranberries, and/or golden raisins. **Tip 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. Rate it Print Nutrition Facts (per serving) 318 Calories 7g Fat 36g Carbs 27g Protein Show Full Nutrition Label Hide Full Nutrition Label 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.