Recipe courtesy of Theo Weening

Pork Roast Stuffed with Apricots and Prunes

  • Level: Advanced
  • Total: 2 hr 25 min
  • Prep: 15 min
  • Inactive: 10 min
  • Cook: 2 hr
  • Yield: 8 to 10 minutes
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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


Special equipment:
Butchers' twine
  1. Preheat oven to 350 degrees F. 
  2. 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. 
  3. 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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