Recipe by cpchef
"Pork is an excellent choice for a holiday family dinner. Stuffed with orange- and ginger-accented dried fruit, the glazed roast slices beautifully and appeals to all ages."
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chopped pitted prunes
chopped dried apricots
grated fresh ginger
grated orange zest
salt and ground black pepper to taste
1 (4 pound)
boneless pork loin roast, butterflied
packed brown sugar
I made this for Christmas Eve dinner. It was great!! The only thing is I didn't make any gravy be cause I didn't have enough fat drippings, but I think it was better without the gravy.
I had a couple of issues here. We love cumin, but the cumin overwhelmed the fruit flavors. Next time, I will cut the cumin in half. I never butterfly/stuff my stuffed roasts. I insert a long sharp, pointed knife lengthwise into the roast from each end. Then open it up a bit to make a pocket large enough to accomodate the stuffing. The presentation is so nice that way and it is way easier too! I did not get any useable drippings out of this. I ended up with slightly burnt glaze in the pan so no gravy. I think I will make a seperate gravy with white wine next time. Very nice recipe. Thanks so much for sharing!
Great recipe, fruit and spices were great and not overwhelming. Smelled, looked and tasted great! Perfect Christmas dinner option
* Percent Daily Values are based on a 2,000 calorie diet.
Fruit-Stuffed Pork Loin
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 181
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