This tender and juicy Stuffed Pork Loin is bursting with flavors of garlic and fresh herbs. Dried apricots and craisins create a fruit stuffing that complements the pork perfectly. The highlight of this main dish is a simple glaze made from peach preserves. An elegant and impressive presentation for any special occasion, especially the holidays. This recipe takes a little bit of work, but the end result is so worth it.
There are so many wonderful ways in which to stuff pork. One of my favorites is this Wild Rice Stuffed Pork with Mushrooms. And of course, you will not want to miss my Pork Roast Stuffed with Roasted Red Peppers. Also, if you’re looking for an elegant pork entrée to serve for a special occasion, click on my Herb Pork Crown Roast. Another fancy dish to serve is this Wild Rice Stuffed Cornish Hen Recipe.
You’ll find an array of colors and flavors in this pork loin. Between orange apricots and bright red craisins, this dish is a definite show-stopper when you slice and serve it. Applesauce and garlic are combined together with fresh herbs which culminate in a fantastic combination of flavors that will make your taste buds sing. This is a beautiful entrée to serve on your Thanksgiving or Christmas table.
Fruit Stuffed Pork Loin Recipe
Ingredients you’ll need
- Dried Apricots & Craisins. You could use dried cherries, dried figs, golden raisins, and pitted prunes. Also, chopped apples are a very popular fruit to stuff with pork.
- Ground Cinnamon. Cinnamon is added to the applesauce which makes a lovely combination for this dish.
- Pork Loin Roast. Choose a 4-5 pound center-cut roast.
- Salt and Black Pepper
- Unsweetened Applesauce. Because the dried fruit is naturally sweetened, there is no need to go with a sweetened applesauce. The applesauce is a base that holds the herbs and fruit intact.
- Garlic Cloves. Garlic paired with applesauce creates an interesting flavor that is totally delicious.
- Fresh Rosemary, Thyme, and Sage. If at all possible go with fresh herbs. They make the flavors pop with the pork roast. If you need to use dried herbs, substitute fresh for 1 teaspoon each of the dried.
- Olive Oil
- Peach Preserves. I love fruit preserves for the texture it gives to the overall finish. Apricot or cherry preserves work just as well.
What’s the difference between a Pork Loin Roast and a Pork Tenderloin?
Don’t be confused by the names because they sound very similar. Although they’re both lean meats, their shape, thickness, and size are definitely different. A pork tenderloin is a long narrow cut of meat and is cut from the muscle that runs along the backbone. The average weight of a tenderloin is one pound.
A pork loin roast is wider and larger with a bit of marbling throughout. There is also a fat cap on the top that creates a juicier roast. The average weight of a boneless pork loin is seven or eight pounds. You’re not able to substitute a tenderloin for this Stuffed Pork recipe.
How to Butterfly Pork Loin to be Stuffed
- Place the pork loin roast on a large cutting board with the fat cap facing up.
- Use a long sharp boning knife. Cut horizontally lengthwise into the roast but not through it. You’ll want to stop about 1/2-1 inch short.
- Open up the roast like turning the page of a book and, there, you have successfully butterflied your roast.
- Lay the butterflied pork (fat side down) between a few pieces of plastic wrap and pound the pork with a meat mallet or a rolling pin for an even thickness.
- Honestly, the easiest way to butterfly this roast is to ask your local butcher to do it for you. They will do it for you at no additional cost.
How to Stuff Pork Loin with Fruit
- Start by pouring boiling water over dried apricots and craisins that have been sprinkled with cinnamon and soak them for about 10 minutes. No longer though because they can turn mushy once they cook in the roast. Drain the fruit in a metal sieve. The texture of the fruit in the center should still have a somewhat firm substance to it once it’s cooked.
- With the pork butterflied on the cutting board, generously salt and pepper the cut side before adding anything else.
- Begin layering it first with garlic-infused applesauce and fresh herbs.
- Spoon the hydrated fruit on top of the applesauce leaving about an inch around the perimeter.
- Roll the roast with the fruit. Now comes the fun but messy part. Starting with the side that does not have the fat layer on the bottom, begin rolling the roast away from you. Once you have finished rolling, turn over the meat so the fat side is up. There’s a lot of fruit that tries to spill out.
- Tie the pork loin with kitchen twine. With this recipe, I used a simple tying method with eight or nine long stands of kitchen twine. I worked one strand under the roast about 2 inches from one end of the rolled-up roast and brought the twine up and around the roast then tied it in a knot. I continued with each strand positioning them 1 1/2 to 2 inches apart until I reached the other end. You can get fancy with tying it if you want with this “myrecipes” video. You’ll want to tuck back in the fruit that escaped while you were rolling.
How to Cook a Pork Loin Roast
- Place the stuffed pork in a roaster or a large baking dish with the fat side facing up, careful not to lose any fruit.
- Add one cup of dry white wine to the bottom of the pan.
- Cook uncovered at 450°F for 10 minutes to get good browning and seal in the juices.
- Tent with foil, reduce the oven temperature to 325°F and cook for about 45 minutes. Pull out the pan from the oven and spoon peach preserves over both the top and sides of the roast. My Homemade Peach Preserves work wonderfully for this.
- Continue cooking, uncovered, for about 20 minutes.
- Remove from the pan onto a cutting board and cover with foil. Let it rest for about 10 minutes in order for the roast to hold all its juices inside. All the juices will run out if you cut into it too soon.
Tips for Stuffed Pork Recipe
- Once you pull the uncooked pork loin from the refrigerator, let it set out to room temperature for about 45 minutes before cooking pork loin in the oven. But never let it sit out for more than 2 hours. Taking the chill off your roast will produce juicier and more evenly cooked meat.
- You’ll definitely want to tie your roast to help keep the fruit stuffing inside and to keep the roast’s shape. There’ll be some fruit that falls out during the cooking process but it can be added to the serving dish alongside the stuffed roast.
- Roast your stuffed loin of pork with the fat side facing up. This allows the fat to slowly baste as it renders. It will keep the meat tender and moist.
- The best test for not overcooking the roast is to use an instant-read digital thermometer. For this Fruit Stuffed Pork Loin Roast, I pulled the roast out when the internal temperature of the meat reached 135-140°F. The temperature will continue to rise by about 5-10°. You’re looking for a finished temperature of 145° F.
- There is a misconception that still lingers that cooked pork should not be pink in the middle. That’s no longer accurate. “A Little Pink is Okay” article by NPR is a good source concerning this misconception. Pork can turn quickly from a juicy, tender piece of meat to dry and tough if it is overcooked.
- Make time for the cooked pork to rest before slicing and serving it, 10 to 15 minutes is a good amount of time. This allows the juices to be reabsorbed into the meat fibers. Don’t skip this resting process or you could lose flavorful juices when you slice it.
Can you make Fruit Stuffed Pork Loin ahead of time?
Yes. This recipe can definitely be made ahead of time. And what a saving grace for the day of serving. Stuff it with the fruit as directed and tie it the day before. When you are ready to serve, pull it from the fridge, let it come to room temperature (about an hour) and roast it as usual.
Can You freeze Cooked Stuffed Pork?
Fruit Stuffed Pork can be frozen for up to three months. It’s best to slice in individual servings and place each serving in an airtight freezer container or freezer plastic bag. To serve, remove from the freezer and let thaw overnight in the refrigerator. Cover with foil and reheat in a 325°F oven until heated through.
How many people will this serve?
It depends on how hungry a person is. But generally speaking, eight ounces will feed one guest. This five-pound pork loin roast will feed 10-12 people. When I made this recipe for my family of six, I had plenty of leftovers to enjoy the next day.
What can you serve with this Pork Loin Recipe?
There are so many amazing side dishes that will go well with pork. Here are a few suggestions:
- Asparagus Wrapped in Prosciutto. An elegant but easy make-ahead side dish to compliment any special occasion.
- Sautéed Mushrooms in Marsala Sauce. A shimmering side dish that has a gourmet feel but with the ease of carefree cooking.
- Sautéed Brussel Sprouts with Dates. Medjool dates and blue cheese complement the Brussel Sprouts in such a way that gives this dish a sophisticated feel.
- Roasted Green Beans with Sundried Tomatoes and Olives. These fresh green beans are an easy but “elegant” side dish that highlights feta cheese, sundried tomatoes, and kalamata olives.
- Orange Candied Rainbow Carrots. Carrots bathed in a syrup made from fresh orange juice, pure maple syrup, and bacon grease all the while roasting to a supple tenderness.
- Sheet Pan Roasted Vegetables. These roasted with Garlic and Herbs are brimming with vibrant colors and depth of flavors.
This Fruit Stuffed Pork Loin Roast with Peach Glaze is an elegant display of yumminess for your table, especially if you are throwing a dinner party or having guests over for Thanksgiving or Christmas dinner any time soon.
More Pork Recipes
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Fruit Stuffed Pork Loin
This tender and juicy Fruit Stuffed Pork Loin Roast with Peach Glaze is bursting with flavors of garlic, fresh herbs, and fruit. An elegant and impressive presentation for any occasion.
- Prep Time: 20 minutes
- Cook Time: 1 hour 20 minutes
- Total Time: 1 hour 40 minutes
- Yield: 12 servings 1x
- Category: Pork
- Method: Roasting
- Cuisine: American
- 2 – 6 oz. pkg. Dried Apricots, cut in half
- 1 1/2 cups Craisins
- 2 cups boiling Water
- 1 teaspoon Ground Cinnamon
- 5 lb. Pork Loin Roast, butterflied
- 2 teaspoons Kosher Salt, divided
- 1 teaspoon Freshly Ground Black Pepper, divided
- 3/4 cup Unsweetened Applesauce
- 6 large Garlic Cloves, minced
- 1 tablespoon Fresh Rosemary, divided
- 1 tablespoon Fresh Thyme, divided
- 1 tablespoon Fresh Sage, divided
- 1 tablespoon Olive Oil
- 1 cup Dry White Wine
- 8 oz Peach Preserves
- Pull the pork roast from the refrigerator and let sit for about one hour to allow the roast to come to room temperature.
- Preheat the oven to 450° F.
- In a medium bowl pour the boiling water over the 12 ounces of dried apricots, and 1 1/2 cups of craisin. Add 1 teaspoon of ground cinnamon and stir. Let sit for 10 minutes then drain in a strainer.
- Open the butterflied roast flat with the fatty side down. Place between several pieces of plastic wrap. Pound with a mallet or a rolling pin to an even thickness. Sprinkle 1 teaspoon of salt and 1/2 teaspoon of pepper over the top.
- Combine 3/4 cup of unsweetened applesauce and 6 large minced garlic cloves. Spread over the cut side of the pork.
- Sprinkle 1/2 tablespoon each of fresh rosemary, thyme, and sage over the applesauce mixture.
- Pack the drained fruit evenly over the entire piece of pork leaving about 1 inch on each side.
- Roll the pork and use eight or nine long strands of kitchen string to tie it.
- Brush on 1 tablespoon of olive oil and sprinkle 1 teaspoon of salt and 1/2 teaspoon black pepper along with the remaining fresh herbs (1/2 tablespoon each of rosemary, thyme, and sage.)
- Place the rolled roast in a roasting pan and add one cup of dry white wine to the bottom of the pan.
- Cook in a 450°F oven for 10 minutes to get good browning.
- Reduce heat to 325°F, cover the roast with tented foil and cook for an additional 45 minutes.
- Remove from oven and baste with 8 ounces of homemade peach preserves. Continue cooking uncovered for another 20 minutes or until an instant-read thermometer reaches 135-140° F in the thickest part of the meat.
- Remove the stuffed roast from the pan onto a cutting board and cover it with foil. Let sit for 10 to 15 minutes.
- How to butterfly your pork roast – use a long sharp boning or serrated knife. With the fat side up, cut horizontally lengthwise into the roast but not through it. You will want to stop about 1/2-1 inch short. Open up the roast like turning the page of a book.
- Rolling the Stuffed Roast – Starting with the side that does not have the fat layer on the bottom, begin rolling the roast away from you. Once you have finished, turn over the meat so the fat side is up. Using several long strands of kitchen string, tie the roast in order to keep all the “good stuff” inside.
- The length of cooking time depends on your oven and the size of your roast. The best test is to always use an instant-read thermometer. For this Fruit Stuffed Pork Loin Roast with Peach Glaze, I pulled it out when the internal temperature reached 135-140°F. because the temperature of the meat will continue to rise about 5-10°. You’re looking for a finished temperature of 145° F after it sits.
- Serving Size: 1/12 of Stuffed Roast
- Calories: 464
- Sugar: 31 g
- Sodium: 272 mg
- Fat: 13 g
- Saturated Fat: 4 g1
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 36 g
- Cholesterol: 107 mg
Keywords: stuffed pork loin, stuffed pork loin roast, stuffed pork recipe, Stuffed loin of pork, pork loin in the oven