Pork Loin Stuffed with Dried Figs and Apricots

jackie shuler


I love to stuff pork loin, usually with spinach, garlic and sun dried tomatoes,but had some dried figs and apricots so decided to try. Taking it to church for a pot luck, hope they like it!

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1 Hr 30 Min


1 Hr 15 Min



Blue Ribbon Recipe

Notes from the Test Kitchen:
This looks and sounds so darn fancy, but it's a dream to prepare!


6 oz
dried figs
4 oz
dried apricots
1/2 c
white wine
2 Tbsp
packed brown sugar
2 tsp
minced garlic seperated
1 Tbsp
fresh or dry herbs, rosemary basil thyme, chopped
2 1/2 lb
boneless pork loin
1/4 c
dijon mustard

Directions Step-By-Step

For Stuffing, In small sauce pan, add dried fruit, 1tsp garlic, brown sugar, herbs and wine, bring to simmer, cover and cook until fruit is plump and tender and the wine has evaporated. If fruit is still tough, add a little more water and simmer until tender. Set aside to cool.
Preheat oven to 425 degrees.
Stand the roast on its end and insert a long slender knife down the center of the loin to make a 1 1/2 inch pocket and pack the fruit into the pocket working from both ends of the loin.
In a small bowl mix the mustard with 1 teaspoon minced garlic, 1/2 teaspoon salt and 1/2teaspoon pepper. Spread mixture over pork. Place on loin on a rack in a roasting pan. Roast 15 minutes then reduce temperature to 350 degrees and continue roasting for 50 to 60 minutes until a meat thermometer registers 155 degrees. Let rest 15 minutes and slice.

About this Recipe

Course/Dish: Pork, Roasts
Main Ingredient: Pork
Regional Style: American