Apple and Prune Stuffed Pork Loin

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This recipe was delicious! I tried it for a dinner party and got rave reviews. I replaced the prunes with cranberries. I used a large loin which I cut into halves and used a temperature probe to determine doneness. I removed it at 140 and allowed it to rest. Perfect doneness.

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This recipe was simply delicious; everyone was enthusiastic about it. It's not hard to make except when it comes time to shove the frozen apple/prune mixture into the pork. Make sure that the mixture is frozen in a thin (1" diameter cylinder--I found that rewrapping the saran-wrapped mixture in foil kept the shape while it firmed up; otherwise it will flatten out in just the saran wrap. Have a towel ready for holding the frozen mixture when you are stuffing b/c it is very cold. And, use the chef's knife to make sure you have made a big enough path for the stuffing. Otherwise, this recipe is easy to make and wonderful. A real keeper.

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This was Amazing!!!!! I din't use prunes or brandy(we don't drink So I just used apples bacons and onions, I used chicken stock and apple juice, and made the most amazing pan sauce with it, there were no leftovers!!!!!! Thanks Anne, this is a keeper in our house!

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Not worth the trouble.

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It was excellent. I used apricots instead of prunes. I didn't have any brandy but I had whipped vodka (whipped cream flavored vodka....um um um um...rummy! I Father-in-Law raved at how moist the pork was and the flavor was out of this world. I had never done a stuffing like that and found rolling it a bit tricky the first time but know I will get better with practice. Thanks Ann!

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Marta
Braintree, MA

An easy twist.
Two options:
You can make the stuffing and stuff the pork loin the way Anne did.
I stuff my loin just by pushing with my fingers the prunes (if you don’t like prunes use raisins or dry cranberries and thick pieces of apples from both ends until it meets in the middle.
Season the pork with salt, pepper, garlic powder and you can use some rosemary if you like it. (I don’t
Put the roll on a baking pan, and pour regular beer over the roll.
Figure the total time of cooking depending on the size of the roll and how well cooked you like it.

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Loved this recipe! I do not like prunes so I substituted dried cherries instead. It was great! First one worked better than the second attempt at making it. My second roast was tied and when I went to stuff it with my frozen dressing tube I found it was in 2 pieces. Of course, that was the night I had my Dinner Club over! But the first time I made it, all came out perfect and my company loved it too. Pretty easy to make. I won't make that mistake again - buying a tied roast, when attempting this recipe a third time. It is in my recipe box for keeps! Thanks Ann

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I love the stuffing and the way it was inserted into the pork loin. The taste of the stuffing is so great I don't change a thing about it; and it looks so nice when cut,even more impressive than a pork roll because it looks so perfect. I like the stuffing so much I make extra and keep a "log" on hand in the freezer for the next time. I sometimes change around how I cook the pork and the spices or gravy used, but the original recipe is awesome too.

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I love you Anne but, this recipe was not good for me. My family also didn't like it, it was a bit disastrous.

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I cooked this recipe for the second time last night for our " snowbird" friends to welcome them back. I used a 4.8 lb pork loin and adjusted the cooking time to 55 minutes.
It was a great hit.
I chopped up 4 slices of bacon, cooked them in the roasting pan till they are soft and add the stuffed loin to the dripping to sear the beast.I also added cayenne pepper to the loin before searing to give it more color.
I make extra stuffing , about 1 cup more and put it with the chicken stock ( to which I add 1/2 cup of white wine and I cup of sliced apple and they together made a great gravy. I just reheat everything ( didn't add anything else in the roasting pan before serving.

There were 6 of us and I have leftover for 6 more people.
Thanks for the recipe.