Fruit-Stuffed Pork Roast Recipe

Fruit-Stuffed Pork Roast Recipe photo by Taste of Home

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"This moist flavorful roast, with its fruit filling and tangy glaze, has become a tradition at our family events," reports Theresa McIlveen of Turner Valley, Alberta. "It's not tricky to prepare and is so impressive on the table."

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Fruit-Stuffed Pork Roast Recipe

Prep: 15 min. Bake: 1 hous + standing

Yield: 12-14 Servings

15 60 75

Ingredients

3/4 cup diced pitted dried plums
3/4 cup diced dried apricots
1 tablespoon minced fresh gingerroot
1-1/2 teaspoons ground cumin, divided
1 teaspoon grated orange peel
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon pepper
1 boneless pork loin roast (3 to 4 pounds)
1/4 cup packed brown sugar
2 teaspoons all-purpose flour
1 teaspoon cornstarch
1 teaspoon ground mustard
2 teaspoons cider vinegar

Directions

In a bowl, combine the plums, apricots, ginger, 3/4 teaspoon cumin, orange peel, cinnamon, salt and pepper; set aside. Untie roast and separate pieces. Spoon fruit mixture onto one piece. Top with the second piece; retie with kitchen string. Place on a rack in a shallow roasting pan.
Combine the brown sugar, flour, cornstarch, mustard, vinegar and remaining cumin until smooth; rub over roast. Bake, uncovered, at 350° for 1 to 1-1/4 hours or until a thermometer in the pork reads 145°. Let stand for 10 minutes before slicing. Yield: 12-14 servings.

Nutritional Facts 1 serving (4 ounces) equals 182 calories, 5 g fat (2 g saturated fat), 48 mg cholesterol, 77 mg sodium, 16 g carbohydrate, 1 g fiber, 19 g protein.

Originally published as Fruit-Stuffed Pork Roast in Country Woman January/February 2001, p40