Fruit Stuffed Pork Roast
Elevate your dinner table with this succulent Fruit Stuffed Pork Roast, a show-stopping centerpiece that combines savory and sweet in perfect harmony. A juicy boneless pork loin is generously stuffed with a symphony of dried apricots, cranberries, and prunes, infused with aromatic rosemary, thyme, and garlic. The roast is baked to perfection, basted with apple juice and chicken broth for added tenderness, and finished with a glossy, homemade pan sauce. Ideal for holiday feasts or special occasions, this recipe not only melts in your mouth but also fills the kitchen with an irresistible aroma. Serve it sliced with the luscious pan sauce for a dish that's both comforting and gourmet. Perfect for entertaining, this elegant pork roast is sure to impress! Keywords: fruit stuffed pork roast, stuffed pork loin, savory and sweet pork, holiday centerpiece roast, special occasion dinner.
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Recipe Information
Ingredients
- 3 pounds Boneless pork loin roast
- 1 cup Dried apricots
- 0.5 cup Dried cranberries
- 0.5 cup Pitted prunes
- 2 Shallots, finely chopped
- 2 Garlic cloves, minced
- 1 tablespoon Fresh rosemary, chopped
- 1 teaspoon Fresh thyme, chopped
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 1 cup Unsweetened apple juice
- 2 tablespoons Olive oil
- 1 cup Chicken broth
- 1 tablespoon Cornstarch
- 2 tablespoons Water
Instructions
Preheat the oven to 375°F (190°C).
In a small bowl, combine the dried apricots, dried cranberries, and pitted prunes. Pour in 1/2 cup of unsweetened apple juice and let the fruit soak for 15 minutes.
Meanwhile, pat the pork loin roast dry with paper towels. With a sharp knife, make a horizontal cut along the side of the roast to create a pocket (be careful not to cut all the way through).
Drain the soaked fruit and mix it with the finely chopped shallots, minced garlic, rosemary, thyme, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.
Stuff the fruit mixture into the pocket of the pork roast. Use kitchen twine to tie the roast at 1-inch intervals to secure the filling.
Rub the outside of the roast with olive oil, and season it with the remaining teaspoon of salt and 1/2 teaspoon of black pepper.
Place the pork roast in a roasting pan, and pour the remaining 1/2 cup of apple juice and 1 cup of chicken broth around it.
Roast in the preheated oven for 1 hour and 30 minutes, or until the internal temperature in the thickest part of the pork (avoiding the filling) reaches 145°F (63°C). Baste the roast with the pan juices every 20 minutes for added flavor and moisture.
Remove the roast from the oven and let it rest on a cutting board for 10 minutes before slicing.
While the roast rests, make the sauce by transferring the pan juices to a small saucepan. Bring to a simmer. In a separate bowl, mix the cornstarch and water to create a slurry. Slowly whisk the slurry into the simmering juices and cook until thickened, about 2-3 minutes.
Slice the pork roast and serve with the thickened pan sauce drizzled over the top.
Nutrition Facts
Calories |
4430 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 219.6 g | 282% | |
| Saturated Fat | 72.5 g | 362% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1075 mg | 358% | |
| Sodium | 6163 mg | 268% | |
| Total Carbohydrate | 220.5 g | 80% | |
| Dietary Fiber | 21.5 g | 77% | |
| Total Sugars | 150.6 g | ||
| Protein | 377.7 g | 755% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 425 mg | 33% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 8067 mg | 172% | |
*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.
