You are here

Roasted Pork Loin With Dried Fruit Stuffing

Budget.Gourmet's picture
  Boneless pork loin 3 Pound (1 Loin)
  Mixed dried fruit 1 1⁄2 Cup (24 tbs) (Figs, Prunes And Apricots)
  Butter 2 Tablespoon, melted
  Dried thyme 1 Teaspoon
  Minced garlic 1 Teaspoon
  Freshly ground black pepper To Taste
  Salt To Taste
  Low sodium chicken broth 1 Cup (16 tbs)
  Molasses 1 Tablespoon

1. Heat oven to 350°F. Cut a lengthwise slash along pork loin without cutting completely through meat, to make a pocket. Stuff dried fruit evenly inside pocket. Use kitchen twine to tie roast closed in several sections. Place in a large roasting pan.
2. In a small bowl, stir together butter, thyme, garlic, and 1/2 teaspoon each salt and pepper. Brush on pork. In the same bowl, whisk together broth and molasses. Drizzle over pork.
3. Roast pork, basting occasionally, until an instant-read thermometer inserted in center of roast reads 155°F, about 1 1/4 hours. Transfer roast to a cutting board, let stand 10 minutes, then slice and transfer to a serving platter. Skim fat from pan juices, season to taste with salt and pepper, and serve with pork.

Recipe Summary

Difficulty Level: 
Main Dish
Holiday, Party
Preparation Time: 
20 Minutes
Cook Time: 
75 Minutes
Ready In: 
95 Minutes

Rate It

Your rating: None
Average: 4.3 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 622 Calories from Fat 288

% Daily Value*

Total Fat 32 g49%

Saturated Fat 9.2 g46.2%

Trans Fat 0.1 g

Cholesterol 189.9 mg63.3%

Sodium 262.5 mg10.9%

Total Carbohydrates 11 g3.7%

Dietary Fiber 4.8 g19.1%

Sugars 3.7 g

Protein 72 g143.1%

Vitamin A 5.3% Vitamin C 1.2%

Calcium 4% Iron 21.4%

*Based on a 2000 Calorie diet

Roasted Pork Loin With Dried Fruit Stuffing Recipe