Rolled Pork Roast with Prune Apricot Stuffing
Elevate your dinner table with this elegant Rolled Pork Roast with Prune Apricot Stuffing—a show-stopping centerpiece that combines tender, juicy pork loin with a sweet and savory medley of dried prunes, apricots, and fresh herbs. This recipe features a perfectly butterflied and rolled pork loin, stuffed with a fragrant mixture of sautéed onions, garlic, thyme, and rosemary, complemented by the natural sweetness of dried fruits and the crunch of breadcrumbs. Securely tied and roasted to golden perfection, each slice reveals a stunning spiral of flavorful filling. Perfect for special occasions or holiday feasts, this dish pairs beautifully with roasted vegetables or creamy mashed potatoes, and the simple step-by-step process ensures a spectacular result every time. Indulge in the perfect harmony of sweet, savory, and aromatic flavors with this unforgettable main course!
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Recipe Information
Ingredients
- 4 pounds boneless pork loin
- 1 cup prunes (pitted)
- 1 cup dried apricots
- 1 cup bread crumbs
- 1 medium onion (finely chopped)
- 2 cloves garlic (minced)
- 1 teaspoon fresh thyme (chopped)
- 1 teaspoon fresh rosemary (chopped)
- 2 tablespoons butter
- 0.33 cup chicken stock
- 2 tablespoons olive oil
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 roll kitchen twine
Instructions
Preheat your oven to 375°F (190°C).
Butterfly the pork loin: Lay the pork on a cutting board. Using a sharp knife, slice it horizontally about two-thirds of the way through, then open it like a book. Continue slicing the thicker side if necessary to create an even thickness.
Place a sheet of parchment paper over the pork and pound it with a meat mallet to an even thickness of about 1/2 inch. Set aside.
In a skillet over medium heat, melt the butter. Sauté the chopped onion until soft and translucent, about 5 minutes.
Add the minced garlic, fresh thyme, and rosemary to the skillet, cooking for 1 minute until fragrant.
Stir in the prunes, apricots, bread crumbs, and chicken stock. Cook for 2-3 minutes, stirring, until the mixture comes together into a cohesive stuffing. Remove from heat and let it cool slightly.
Spread the stuffing evenly over the flattened pork loin, leaving about an inch around the edges.
Carefully roll the pork up tightly from one long side, like a jelly roll. Once rolled, secure the roast with kitchen twine at 1 to 2-inch intervals to hold its shape.
Rub the outside of the roast with olive oil, then season all sides with salt and black pepper.
Place the stuffed and rolled pork roast on a roasting rack in a baking dish or roasting pan.
Roast in the preheated oven for about 90 minutes, or until the internal temperature reaches 145°F (63°C) in the thickest part of the meat.
Remove the roast from the oven, tent it loosely with foil, and let it rest for 10-15 minutes before slicing.
Carefully remove the twine and slice the roast into 1-inch pieces. Serve warm and enjoy!
Nutrition Facts
Calories |
6094 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 313.2 g | 402% | |
| Saturated Fat | 109.4 g | 547% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 1506 mg | 502% | |
| Sodium | 6841 mg | 297% | |
| Total Carbohydrate | 285.4 g | 104% | |
| Dietary Fiber | 29.6 g | 106% | |
| Total Sugars | 133.1 g | ||
| Protein | 518.4 g | 1037% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 742 mg | 57% | |
| Iron | 25.6 mg | 142% | |
| Potassium | 10598 mg | 226% | |
*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.
