Pork Loin Stuffed with Dried Figs and Apricots

3
jackie shuler

By
@jackieshuler

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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Rating:

★★★★★ 11 votes

Comments:
Serves:
10-12
Prep:
1 Hr 30 Min
Cook:
1 Hr 15 Min
Method:
Bake

Ingredients

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

How to Make Pork Loin Stuffed with Dried Figs and Apricots

Step-by-Step

  1. For Stuffing, in a small saucepan, add dried fruit, 1 tsp 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.
  2. 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.
  3. In a small bowl mix the mustard with 1 tsp minced garlic, 1/2 tsp salt, and 1/2 tsp 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.

Printable Recipe Card

About Pork Loin Stuffed with Dried Figs and Apricots

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



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