Recipe courtesy of Theo Weening
Pork Roast Stuffed with Apricots and Prunes
- Level: Advanced
- Yield: 8 to 10 minutes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 20 servings
- Calories
- 337
- Total Fat
- 7
- Saturated Fat
- 1
- Carbohydrates
- 51
- Dietary Fiber
- 5
- Sugar
- 37
- Protein
- 20
- Cholesterol
- 55
- Sodium
- 425
- Total: 2 hr 25 min
- Prep: 15 min
- Inactive: 10 min
- Cook: 2 hr
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- 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.