For a holiday supper with the family, pork is a fantastic option. The glazed roast, which is great for all ages and is stuffed with dried fruit that has orange and ginger undertones, slices wonderfully.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr 40 mins |
| Total Time: | 2 hrs |
| Servings: | 8 |
| Yield: | 1 stuffed pork loin roast |
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
Instructions
- 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.
Nutrition Facts
| Calories | 435 kcal |
| Carbohydrate | 26 g |
| Cholesterol | 110 mg |
| Dietary Fiber | 2 g |
| Protein | 38 g |
| Saturated Fat | 7 g |
| Sodium | 85 mg |
| Sugars | 20 g |
| Fat | 20 g |
| Unsaturated Fat | 0 g |
Reviews
Because it was just for the two of us, i used a very thick boneless pork chop cutting a space dwon the center. Didn’t have apricots so used yellow raisins. Very tasty.
I have provided this roast a few times now. I always get great reviews. This past weekend, I made it for a group of 200. It is simple, flavoreful, moist, and the recipe multiplies nicely. -srm
This roast turned out very good. I followed directions except that I used orange marmalade and cranberries from freezer for the stuffing . May have been a little overdone as it was hard to position the meat thermometer with the filling in the middle. Would definitely try again
Nothing special.
Very good. Might use less cinnamon
Not a bad recipe. The flavors just didn’t go over well in my family at all. I should have listened when a lot of the reviews talked about using this dish for Christmas dinner. That’s about the only time I could see making this again. Just not an everyday kind of dish.
I’ve been making this dish, (or some variation) for 30 years. It’s a wonderful main dish for any occasion. I’m making it for Christmas this year.
I did alter the recipe. I only had fresh figs and apples. So, that is what I used. I omitted the cumin. It was excellent!
made this a few months ago, the spices were too much, and the fruit could have been better. since then over made a bunch of changed and made a completely different recipe for a stuffed loin.
I was looking for a recipe for my boneless pork loin and I found it with this. I did substitute a box of Stove Top with my own sauteed’ onions & celery for the stuffing but followed the exact recipe for the brown sugar paste that’s on top and this was wonderful! I cooked it in a 325 degree oven for 2 hours. I probably should have followed the recipe and only kept it in for 1 1/2 hours because once the meat rests, it will keep cooking. There were not enough juices to make gravy but we didn’t miss it. The meat was moist and flavorful. The whole family loved it and I’ll be sure to make this again.Thank you!
Great recipe, fruit and spices were great and not overwhelming. Smelled, looked and tasted great! Perfect Christmas dinner option
I made this for Christmas Eve dinner. It was great!! The only thing is I didn’t make any gravy be cause I didn’t have enough fat drippings, but I think it was better without the gravy.