Fruit and Walnutstuffed Pork Loin
Elevate your dinner table with this elegant Fruit and Walnut-Stuffed Pork Loin, a show-stopping centerpiece that combines savory, sweet, and nutty flavors in every succulent bite. A perfectly butterflied pork loin is tenderized and rolled with a flavorful stuffing of dried apricots, cranberries, toasted walnuts, breadcrumbs, and aromatic herbs like parsley and thyme. Tied securely with kitchen twine and roasted to golden perfection, this dish is basted in a luscious mixture of chicken stock and optional white wine, ensuring juicy, melt-in-your-mouth results. With its balance of textures and vibrant flavors, this dish is ideal for entertaining or making family meals truly special. Serve it sliced and drizzled with pan juices for a dinner that looks as incredible as it tastes! Keywords: stuffed pork loin, fruit and nut stuffing, holiday roast, easy pork recipes, dinner centerpiece.
Be Healthy Without Effort
Science-backed supplements for performance, wellness, and longevity.
Optimize your body chemistry naturally
Recipe Information
Ingredients
- 2.5 pounds pork loin
- 0.5 cups dried apricots
- 0.5 cups dried cranberries
- 0.5 cups toasted walnuts
- 0.25 cups breadcrumbs
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon fresh thyme, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 cup chicken stock
- 0.5 cups white wine (optional)
- 1 kitchen twine
Instructions
Preheat your oven to 375°F (190°C).
Using a sharp knife, butterfly the pork loin by slicing it horizontally along one side without cutting all the way through. Open it like a book to lay flat.
Use a meat mallet to gently pound the pork loin to an even thickness, about 1/2 inch.
In a bowl, combine chopped dried apricots, dried cranberries, toasted walnuts, breadcrumbs, parsley, thyme, garlic, olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Mix well to create the stuffing.
Spread the stuffing evenly over the surface of the butterflied pork loin, leaving a 1-inch border around the edges.
Carefully roll up the pork loin tightly, starting at one long edge, like a jelly roll. Tuck in the sides as you roll.
Secure the rolled pork loin with kitchen twine by tying it at 1.5-inch intervals to hold the shape.
Rub the pork loin on the outside with the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
Place the stuffed pork loin in a roasting pan, seam-side down.
Pour chicken stock and white wine (if using) into the bottom of the roasting pan.
Roast in the preheated oven for 60-75 minutes, or until the internal temperature of the pork reaches 145°F (63°C). Baste the pork with pan juices every 20 minutes to keep it moist.
Once cooked, remove the pork loin from the oven and tent it with aluminum foil. Let it rest for 10-15 minutes before slicing.
Cut the pork loin into 1/2-inch slices and serve with the pan juices spooned over the top.
Nutrition Facts
Calories |
683 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.4 g | 49% | |
| Saturated Fat | 10.7 g | 54% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 153 mg | 51% | |
| Sodium | 501 mg | 22% | |
| Total Carbohydrate | 23.0 g | 8% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 16.1 g | ||
| Protein | 55.7 g | 111% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 48 mg | 4% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 1034 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
