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!
* 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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