| Level: | Advanced |
| Total: | 2 hr 25 min |
| Prep: | 15 min |
| Inactive: | 10 min |
| Cook: | 2 hr |
| Yield: | 8 to 10 minutes |
Ingredients
- 1 whole center-cut boneless pork loin (about 4 to 5 pounds)
- Kosher salt and freshly ground black pepper
- 1 (6-ounce) jar apricot chutney
- 1 (16-ounce) box dried apricots
- 2 (16-ounce) boxes dried prunes
Instructions
- Preheat oven to 350 degrees F.
- Clean pork loin removing any excess fat. butterfly the pork loin (1/2-inch thick). Lay the pork, cut-side up, season with salt and pepper, and rub liberally with the apricot chutney.
- Place a layer of apricots and prunes on the flattened loin. Roll tightly and tie with twine at 1/2-inch intervals. Place the pork in a roasting pan fitted with a rack and season with salt and pepper. Roast until the pork reaches an internal temperature of 145 to 150 degrees F, about 15 minutes per pound. Transfer the pork to a cutting board, cover loosely with foil, and let rest for 10 minutes before carving.
Nutrition Facts
| Serving Size | 1 of 20 servings |
| Calories | 337 |
| Total Fat | 7 g |
| Saturated Fat | 1 g |
| Carbohydrates | 51 g |
| Dietary Fiber | 5 g |
| Sugar | 37 g |
| Protein | 20 g |
| Cholesterol | 55 mg |
| Sodium | 425 mg |
Reviews
Recipe and Whole Foods…enjoy. IF you enjoy pork roast…flavors n textures…try this recipe.
I wasn’t sure about the chutney, but I took a leap of faith – I used hot mango chutney, and I soaked the dried fruit in Calvados overnight. I made a Calvados pan gravy after roasting the meat. Incredible!
loved the spicy and fruit taste and it was easy to prepare
This was so beautiful and easy and impressive. I threw in frozen cranberries instead of prunes.It looked great with the apricots.
I’m a total novice in the kitchen and on my first try I had great success with this recipe.
The flavor and presentation are fantastic, and the preparation is simple and fast. As for the roasting, I’d recommend — for what it’s worth coming from a novice — investing in a meat thermometer to monitor the roasting. I removed from the pork loin form the oven right as the internal temperature hit 145-150 degrees.
The result was a moist, flavorful, colorful, and thoroughly gourmet dinner. (And the reheated leftovers were good, too!)