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Fruit-Stuffed Pork Roast

 Fruit-Stuffed Pork Roast
"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."
12-14 ServingsPrep: 15 min. Bake: 1 hous + standing

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:

2 of 2

Fruit-Stuffed Pork Roast (continued)

Directions (continued)

  • 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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.