Pork Loin Stuffed with Dried Fruit

Smell of Rosemary - Pork Loin Stuffed with Dried Fruit - Top

This is one of the simplest recipes, and the results are quite impressive.  It is also budget-friendly, comparing to other cuts of meat, like beef or lamb. It is easy to make: just slit the pork loin lengthwise and stuff with pre-soaked dried fruit, tie with kitchen string and roast. Remember to let the pork rest after baking, so the meat juices redistribute evenly within the roast. As a side dish, my previous blog of Wild Rice Pilaf works perfectly.

Ingredients

½ cup of dry apricots
½ cup of dry apples
½ cup of dry cranberries
1 cup of boiling water
2 to 3 pounds of  boneless pork loin
Canola oil
Salt and black pepper

Smell of Rosemary - Pork Loin Stuffed with Dried Fruit - Ingredients

Place chopped dried apricots, dried apples and cranberries in a mixing bowl and pour one cup of boiling water over the fruit and let it stand for 30 minutes.  This process re-hydrates the fruit so it will be moist when cooked with the pork loin.

Smell of Rosemary - Pork Loin Stuffed with Dried Fruit - Soaking Fruit

Preheat oven to 325 degrees Fahrenheit.

Cut a slit halfway through the meat, creating a pocket.

Smell of Rosemary - Pork Loin Stuffed with Dried Fruit - Pork Ready to Stuff

Drain the fruit and insert it inside the meat.

Using kitchen string, tie the roast closed, approximately every one inch.

Smell of Rosemary - Pork Loin Stuffed with Dried Fruit - Stuffed and Tied Pork Loin

Pat the roast dry, coat the roast with canola oil, and generously season with salt and pepper.

Place the roast, fat side up, on a roasting pan.

Smell of Rosemary - Pork Loin Stuffed with Dried Fruit - Pork Loin Ready for Roasting

Roast for 1 hour or until a meat thermometer inserted in the thickest part of the meat, but not touching the fruit, registers 160 degrees Fahrenheit. The meat should be slightly pink in the center.

Smell of Rosemary - Pork Loin Stuffed with Dried Fruit - Out from the Oven

Place the roast on a cutting board, cover with aluminum foil, and let it rest for at least 15 minutes. Remove the string, and slice the roast into 1/2 inch slices.  The result is a simple recipe with gourmet flair!  I cannot wait for you to try it.

Smell of Rosemary - Pork Loin Stuffed with Dried Fruit - Bottom

Prep time 40 minutes including the soaking of the fruit

Cook time 1 hour

Recipe inspired by the Williams-Sonoma  Christmas cookbook.

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