Delicious Fruit-Stuffed Pork Loin Recipe

Ingredients

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

Instructions

1. Preheat your oven to 325 degrees F (165 degrees C) to get started.
2. In a mixing bowl, combine the prunes, apricots, ginger, ½ teaspoon of cumin, orange zest, and cinnamon; season generously with salt and freshly ground black pepper.
3. Lay the butterflied pork roast flat on a clean surface. Evenly spread the dried fruit filling down the center of the roast. Carefully close the roast to fully enclose the flavorful filling. Secure the roast tightly with kitchen twine at regular intervals. Place the prepared roast on a rack inside a roasting pan.
4. In a separate bowl, mix together the brown sugar, flour, cider vinegar, remaining 1 teaspoon of cumin, and mustard powder until a smooth, paste-like consistency is achieved. Spread this brown sugar mixture evenly over the entire roast.
5. Bake in the preheated oven until a meat thermometer inserted into the center of the stuffing registers 160 degrees F (70 degrees C), approximately 1 ½ hours. Move the roast to a serving platter and cover loosely with aluminum foil while preparing the sauce.
6. Remove excess fat from the roasting pan; transfer the remaining drippings to a small saucepan. Pour ½ cup of water into the roasting pan and use a wooden spoon to scrape up all the flavorful browned bits from the bottom of the pan, dissolving them into the water. Pour this mixture into the saucepan with the pan juices. Bring the pan juices to a rolling boil over medium heat. In a small bowl, dissolve the cornstarch in 1 tablespoon of water. Whisk this mixture into the pan juices, stirring continuously until the sauce thickens, about 1 minute. Strain the finished sauce into a gravy boat and serve alongside the roast.

Nutrition

• Calories: 435 kcal
• Fat Content: 20 g
• Fiber Content: 2 g
• Sugar Content: 20 g
• Sodium Content: 85 mg
• Protein Content: 38 g
• Cholesterol Content: 110 mg
• Carbohydrate Content: 26 g
• Saturated Fat Content: 7 g
• Unsaturated Fat Content: 0 g