Pork Roast Stuffed with Apricots and Prunes
Show: Sara's SecretsEpisode: Butcher's Basics
Rate This RecipeRead users' reviews (4)
- Recipe categories: Fruit, Apricot, Meat, Pork,
- recipe
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Total Reviews: 4
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By ellenok_4182694
Barrington, RI
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!
By wesashe24_5303873
belmont, NC
on April 02, 2006
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loved the spicy and fruit taste and it was easy to prepare
By joannmoynihan_9...
cambridge, MA
on October 21, 2004
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This was so beautiful and easy and impressive. I threw in frozen cranberries instead of prunes.It looked great with the apricots.
By nathan_gamble_9...
Redwood Shores, CA
on October 03, 2004
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I'm a total novice in the kitchen and on my first try I had great success with this recipe.
The flavor and presentation are fantastic, and the preparation is simple and fast. As for the roasting, I'd recommend -- for what it's worth coming from a novice -- investing in a meat thermometer to monitor the roasting. I removed from the pork loin form the oven right as the internal temperature hit 145-150 degrees.
The result was a moist, flavorful, colorful, and thoroughly gourmet dinner. (And the reheated leftovers were good, too!