Name: Fruit-Stuffed Pork Loin recipe
Ingredients: ¾ cup chopped pitted prunes;¾ cup chopped dried apricots;1 tablespoon grated fresh ginger;1 teaspoon grated orange zest;½ teaspoon ground cumin;½ teaspoon ground cinnamon;salt and ground black pepper to taste;1 (4 pound) boneless pork loin roast, butterflied;¼ cup packed brown sugar;2 teaspoons all-purpose flour;2 teaspoons cider vinegar;1 teaspoon ground cumin;1 teaspoon mustard powder;½ cup water;1 teaspoon cornstarch;1 tablespoon water

All Recipes Meat and Poultry Recipes Pork

Ingredients

¾ cup chopped pitted prunes ¾ cup chopped dried apricots 1 tablespoon grated fresh ginger 1 teaspoon grated orange zest ½ teaspoon ground cumin ½ teaspoon ground cinnamon salt and ground black pepper to taste 1 (4 pound) boneless pork loin roast, butterflied ¼ cup packed brown sugar 2 teaspoons all-purpose flour 2 teaspoons cider vinegar 1 teaspoon ground cumin 1 teaspoon mustard powder ½ cup water 1 teaspoon cornstarch 1 tablespoon water

Nutrition Info

435.4 calories carbohydrate: 25.7 g cholesterol: 110.2 mg fat: 20.1 g fiber: 2.2 g protein: 37.5 g saturatedFat: 7.2 g servingSize: - sodium: 84.5 mg sugar: 20.1 g transFat: : - unsaturatedFat: : -

Directions

Preheat oven to 325 degrees F (165 degrees C).
Mix prunes, apricots, ginger, orange zest, 1/2 teaspoon cumin, and cinnamon in a bowl, season with salt and black pepper.
Open pork roast and spoon stuffing down the center, fold meat over stuffing and tie securely in several places with kitchen twine. Set roast onto a rack in a roasting pan.
Combine brown sugar, flour, cider vinegar, 1 teaspoon cumin, and mustard powder into a paste, spread brown sugar mixture over the roast.
Bake in the preheated oven until a meat thermometer inserted into center of stuffing reads 160 degrees F (70 degrees C), about 1 1/2 hours. Transfer roast to a serving platter and tent with aluminum foil while you make gravy.
Skim fat from roasting pan and transfer defatted drippings into a small saucepan. Pour 1/2 cup water into roasting pan and scrape up and dissolve any browned bits of food into water, pour into saucepan with pan juices. Bring pan juices to a boil over medium heat. Dissolve cornstarch in 1 tablespoon water in a small bowl and whisk cornstarch mixture into pan juices, stirring constantly until thickened, about 1 minute. Strain gravy into a gravy boat. Serve gravy with roast.

Recipe Yield

1 stuffed pork loin roast

Recipe Note

Pork is an excellent choice for a holiday family dinner. Stuffed with orange- and ginger-accented dried fruit, the glazed roast slices beautifully and appeals to all ages.

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