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
Save Recipe

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

Directions

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.
Get the Recipe

Whole Cauliflower Wellington

Herb butter and mushrooms complement the cauliflower in this main dish.

Simple Roasted Pork Shoulder

Roast Pork Loin

Slow Cooker Pork Roast

Roast Pork and Sweet Potatoes

Bacon-Wrapped Blackberry Pork Roast

Honey-Mustard Pork Roast with Bacon

Stuffed Pork Roast

Roasted Stuffed Pork Loin