Fruit-stuffed pork loin 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.
Preparation Details
Prep Time: 20 mins
Cook Time: 1 hr 40 mins
Total Time: 2 hrs
Servings: 8
Ingredients
- ¾ cup chopped pitted prunes
- ¾ cup chopped dried apricots
- 1 tablespoon grated fresh ginger
- 1 ½ teaspoons ground cumin, divided
- 1 teaspoon grated orange zest
- 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 apple cider vinegar
- 1 teaspoon mustard powder
- ½ cup water
- 1 teaspoon cornstarch
- 1 tablespoon water
Steps
- Preheat the oven to 325 degrees F (165 degrees C).
- Combine prunes, apricots, ginger, 1/2 teaspoon cumin, orange zest, and cinnamon in a bowl; season with salt and black pepper.
- Open butterflied pork roast so it lays flat. Spoon dried fruit filling down the center of roast; close roast to enclose filling. Tie roast securely with kitchen twine in several places. Set roast onto a rack in a roasting pan.
- Combine brown sugar, flour, cider vinegar, remaining 1 teaspoon cumin, and mustard powder until paste-like; spread brown sugar mixture over roast.
- Bake in the preheated oven until an instant-read thermometer inserted into center of stuffing reads 160 degrees F (70 degrees C), about 1 1/2 hours. Transfer roast to a serving platter; tent with aluminum foil while you make gravy.
- Skim fat from roasting pan; transfer defatted drippings to a small saucepan. Pour 1/2 cup water into roasting pan. Scrape the browned bits of food off the bottom of the pan with a wooden spoon to dissolve 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; whisk into pan juices, stirring constantly, until thickened, about 1 minute. Strain gravy into a gravy boat; serve with roast.
