Pork Roast Stuffed with Apricots and Prunes

Recipe courtesy Theo Weening, Whole Foods Market

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Rated 5 stars out of 5
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  • Read 5 Reviews
Total Time:
2 hr 25 min
Prep
15 min
Inactive
10 min
Cook
2 hr 0 min
Yield:
8 to 10 minutes
Level:
Difficult
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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
  • Equipment: Butchers' twine

Directions

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.

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Newest Ratings and Reviews

Read all 5 reviews

  • on March 02, 2013

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    Recipe and Whole Foods...enjoy. IF you enjoy pork roast...flavors n textures...try this recipe.

    people found this review Helpful.
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  • on October 29, 2006

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    I wasn't sure about the chutney, but I took a leap of faith - I used hot mango chutney, and I soaked the dried fruit in Calvados overnight. I made a Calvados pan gravy after roasting the meat. Incredible!

    people found this review Helpful.
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  • on April 02, 2006

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    loved the spicy and fruit taste and it was easy to prepare

    people found this review Helpful.
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