Roast Pork, Stuffed With Prunes And Apples
A flavorful roast pork stuffed with sweet apples and prunes, enhanced with herbs and spices, perfect for festive occasions or family dinners with a rich, savory-sweet profile.
Ingredients
- 1 tsp butter ⓘ
- 3 tsp oil
- 1 small onion, chopped
- 2 cloves garlic, minced ⓘ
- 1 1/2 tsp dried rosemary crumbs
- 1 1/2 tsp dried leaf thyme crumbs ⓘ
- 2 large tart apples, cored and chopped ⓘ
- 2 tsp brown sugar ⓘ
- 2 tsp salt ⓘ
- 24 sliced prunes ⓘ
- 1 5 lb boneless loin roast, trimmed ⓘ
- 1/2 tsp garlic powder ⓘ
- 1/2 tsp sage ⓘ
- 2 1/2 to 3 cups apple cider ⓘ
- 1/2 tsp rosemary ⓘ
- 3 tbsp flour
Instructions
- Heat butter and oil in a skillet over medium heat.
- Add chopped onion, minced garlic, 1/2 teaspoon rosemary, and 1/2 teaspoon thyme.
- Sauté for about 2 minutes until fragrant.
- Add chopped apples, brown sugar, and salt; cook until apples are softened.
- Stir in sliced prunes and cook for another minute.
- Remove the skillet from heat and let the mixture cool slightly.
- Using a sharp knife, carefully cut a pocket into the pork loin roast.
- Stuff the cooled apple and prune mixture into the roast.
- Secure with kitchen twine if necessary.
- Preheat oven to 350°F (175°C).
- Place the stuffed roast on a roasting pan.
- Roast in the oven for about 1 hour and 30 minutes, or until the internal temperature reaches 145°F (63°C).
- While roasting, prepare the gravy: in a small saucepan, combine apple cider and rosemary, bring to a boil.
- Simmer until reduced by half.
- Mix in flour to thicken, simmer until smooth.
- Slice the roast and serve with the cider gravy.
Tips & Substitutions
For a richer flavor, consider adding chopped nuts, like walnuts or pecans, to the stuffing mixture. If tart apples are unavailable, sweet varieties can work, but adjust the sugar accordingly. Ensure the pork loin is well-trimmed for a leaner meal, and use fresh herbs if you have them on hand instead of dried for a more vibrant taste.
Serving Suggestions
Serve the roast slices with the apple cider gravy drizzled on top for maximum flavor. This dish pairs beautifully with roasted vegetables or a fresh salad. For a complete meal, consider serving alongside buttery mashed potatoes or a grain dish like quinoa, offering a delightful balance to the sweet and savory elements of the roast.
Storage & Reheating
Leftover roast pork can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, place slices in a skillet over low heat with a splash of apple cider to keep them moist, or microwave them covered with a damp paper towel for a minute or two until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Roast Pork, Stuffed With Prunes And Apples contains roughly 502 calories, with 8g protein, 102g carbohydrates, and 10g fat. It is an excellent source of dietary fiber (43% of the Daily Value), and a good source of iron and potassium. Note that it is relatively high in sodium, at 570mg per serving (25% 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 make this recipe ahead of time?
Yes, you can prepare the stuffing and stuff the roast a day in advance. Store the stuffed roast covered in the refrigerator, then bring it to room temperature before roasting. This allows the flavors to meld and makes for convenient meal prep.
What can I substitute for prunes?
If you don't have prunes, dried apricots or figs can be excellent substitutes. They will add a different but complementary sweetness to the dish. Just chop them into similar sizes as the prunes to ensure even distribution in the stuffing.
How do I know when the pork is done?
The best way to check for doneness is to use a meat thermometer. Insert it into the thickest part of the roast; it should read 145°F (63°C) when fully cooked. Let it rest for at least 10 minutes before slicing to allow the juices to redistribute.
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).