Pork Roast Stuffed with Apricots and Prunes

Name: Pork Roast Stuffed with Apricots and Prunes
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT2H0M0.000S
Total time: P0Y0M0DT2H25M0.000S
Yield: 8 to 10 minutes
Ingredients: 1 whole center-cut boneless pork loin (about 4 to 5 pounds); Kosher salt and freshly ground black pepper; 1 (6-ounce) jar apricot chutney; 1 (16-ounce) box dried apricots; 2 (16-ounce) boxes dried prunes

Getting reviews...

Level: Advanced
Total: 2 hr 25 min

Prep: 15 min
Inactive: 10 min
Cook: 2 hr

Yield: 8 to 10 minutes

Level: Advanced
Total: 2 hr 25 min

Prep: 15 min
Inactive: 10 min
Cook: 2 hr

Yield: 8 to 10 minutes

Ingredients

Deselect All

1 whole center-cut boneless pork loin (about 4 to 5 pounds)

Kosher salt and freshly ground black pepper

1 (6-ounce) jar apricot chutney

1 (16-ounce) box dried apricots

2 (16-ounce) boxes dried prunes

Directions

Special equipment:

Butchers' twine

Preheat oven to 350 degrees F.
Clean pork loin removing any excess fat. butterfly the pork loin (1/2-inch thick). Lay the pork, cut-side up, season with salt and pepper, and rub liberally with the apricot chutney.
Place a layer of apricots and prunes on the flattened loin. Roll tightly and tie with twine at 1/2-inch intervals. Place the pork in a roasting pan fitted with a rack and season with salt and pepper. Roast until the pork reaches an internal temperature of 145 to 150 degrees F, about 15 minutes per pound. Transfer the pork to a cutting board, cover loosely with foil, and let rest for 10 minutes before carving.