Fruit-Stuffed Pork Loin

Recipesfull introduces to you: Pork Recipes. (Fruit-Stuffed Pork Loin). 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.

Brief

Prep 20 mins

Cook: 1hr40 mins

Total: 2hrs

Servings: 8

Yield: 1 stuffed pork loin roast

Fruit-Stuffed Pork Loin

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

Tsao Mi Fun (Taiwanese Fried Rice Noodles)

Meat and Poultry

Directions

Step 1

Preheat oven to 325 degrees F (165 degrees C).

Step 2

Mix prunes apricots ginger orange zest 1/2 teaspoon cumin and cinnamon in a bowl; season with salt and black pepper.

Step 3

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.

Step 4

Combine brown sugar flour cider vinegar 1 teaspoon cumin and mustard powder into a paste; spread brown sugar mixture over the roast.

Step 5

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.

Step 6

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.

Nutritional Information

Fruit-Stuffed Pork Loin

Servings Per Recipe:8

Calories: 435.4

% Daily Value *

Protein: 37.5g 75%

Carbohydrates: 25.7g 8%

Dietary Fiber: 2.2g 9%

Sugars: 20.1g

Fat: 20.1g 31%

Saturated Fat: 7.2g 36%

Cholesterol: 110.2mg 37%

Vitamin A Iu: 774.7IU 16%

Niacin Equivalents: 15.9mg 122%

Vitamin B6: 0.8mg 48%

Vitamin C: 1.9mg 3%

Folate: 11.4mcg 3%

Calcium: 53.2mg 5%

Iron: 2.4mg 14%

Magnesium: 48.9mg 18%

Potassium: 830.6mg 23%

Sodium: 84.5mg 3%

Thiamin: 1.4mg 135%

Calories From Fat: 180.6

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.