Fruit Stuffed Pork Roast
A flavorful pork roast stuffed with a sweet and savory fruit filling, perfect for festive occasions or Sunday dinners, appealing to those who enjoy hearty, fruity flavors.
Ingredients
- 3 Tbsp. butter ⓘ
- 1/2 cup apple, chopped ⓘ
- 1/3 cup onion, chopped ⓘ
- 1/4 cup celery, sliced ⓘ
- 1/4 cup dried apricots, chopped ⓘ
- 2 Tbsp. raisins ⓘ
- 2 cup corn bread stuffing mix ⓘ
- 1/4 tsp. dried thyme, crushed ⓘ
- 1/4 tsp. dried marjoram, crushed ⓘ
- 1/4 tsp. salt ⓘ
- 1/4 tsp. pepper ⓘ
- 3 1/2 lb. boneless pork loin roast ⓘ
Instructions
- Have your butcher debone the pork loin roast or do it yourself following the instructions.
- Preheat the oven to 350°F (175°C).
- In a skillet, melt butter over medium heat.
- Add chopped apple, onion, and celery; cook until tender, about 5 minutes.
- Stir in chopped dried apricots, raisins, dried thyme, marjoram, salt, and pepper; cook for another 2 minutes.
- Prepare the stuffing mix according to package instructions and combine with the fruit mixture.
- Stuff the mixture into the deboned pork loin, securing with kitchen twine if necessary.
- Place the stuffed pork roast in a roasting pan and roast in the preheated oven for about 1.5 hours, or until the internal temperature reaches 145°F (63°C).
- Remove from oven, let rest for 10 minutes, then carve and serve.
Tips & Substitutions
For a flavorful twist, consider adding chopped walnuts or pecans to the stuffing for extra crunch. If you prefer a different fruit, dried figs or cranberries can serve as great substitutes for dried apricots. To ensure even cooking, use a meat thermometer to check the internal temperature and avoid overcooking the pork loin.
Serving Suggestions
This fruit stuffed pork roast pairs beautifully with sides like roasted vegetables or a fresh salad, such as Hidden Valley Pea Salad, to lighten the meal. For a complete dining experience, serve with creamy mashed potatoes or a tangy apple sauce to enhance the flavors of the dish.
Storage & Reheating
Store any leftover fruit stuffed pork roast in an airtight container in the refrigerator for up to 3 days. When reheating, slice the pork and warm it in a skillet over low heat to retain moisture, or cover and microwave until heated through. Avoid reheating multiple times to maintain quality.
Nutrition & Diet Analysis (per serving)
Each serving of Fruit Stuffed Pork Roast contains roughly 104 calories, with 5g protein, 18g carbohydrates, and 3g fat. It is an excellent source of iron (72% of the Daily Value), dietary fiber (28% of the Daily Value), and calcium (26% of the Daily Value), and a good source of protein and potassium. Note that it is relatively high in sodium, at 1116mg per serving (49% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different cut of pork for this recipe?
Yes, you can use a pork tenderloin or even a pork shoulder, but cooking times will vary. Adjust the roasting time based on the thickness of the meat, ensuring the internal temperature reaches 145°F for safety.
What can I do with leftover stuffing?
Leftover stuffing can be baked separately as a side dish or added to soups for extra flavor. Simply reheat it in the oven or on the stovetop, adding a splash of broth if it seems dry.
How do I know when the pork is done cooking?
The best way to check if the pork roast is done is to use a meat thermometer inserted into the thickest part of the meat. It should read 145°F (63°C) for safe consumption. Allow it to rest for 10 minutes before carving for juicier slices.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).