Apple and Prune Stuffed Pork Loin

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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.

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I did not like this recipe at all! I did exactly as called for and while in the oven it smelled amazing. Once cooked not my favorite(not even in the top 20. Too bad I really was looking forward to this meal.

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Great pork loin recipe. Will definitely make this again next fall! Left out the bacon and the flavor was still wonderful. In my oven, it took an hour and fifteen minutes to get to 130.

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This was, hands down, the best pork loin recipe I've ever made. It had the greatest flavors. It was a little time consuming on the filling but WELL worth the effort! I will make this many more times!

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I've been cooking the meals for my family for about 9 years now using my mom's recipes, but I've been looking for easy new meals to prepare. This recipe is not only easy, but it's pretty fast and the flavor is incredible!