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
4 1/2 lb. Pork Loin Roast, butterflied
2 teaspoons Kosher Salt, divided
1 teaspoon Freshly Ground Black Pepper, divided
2 – 6 oz. pkg. Dried Apricots, cut in half
1 1/2 cups Craisins
2 cups boiling Water
1 teaspoon Ground Cinnamon
3/4 cup Unsweetened Applesauce
6 large Garlic Cloves, minced
1 tablespoon Fresh Rosemary
1 tablespoon Fresh Thyme
1 tablespoon Fresh Sage
1 tablespoon Olive Oil
1 cup Dry White Wine
8 oz Peach Preserves
Preheat the oven to 325° F. Open the butterflied roast flat with the fatty side down. Place between several pieces of parchment paper. 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.
In a medium bowl pour the boiling water over the dried fruit. Add ground cinnamon and stir. Let sit for 5 minutes.
Combine applesauce and minced garlic. Spread over the cut side of the pork. Sprinkle half of the fresh herbs over the applesauce mixture. Drain the dried fruit and pack it consistently over the entire piece of pork leaving about 1 inch on each side.
Roll the pork and use 6 long strands of kitchen string to tie it. I’ve included a YouTube video for instructions in the above post. Brush on the olive oil and sprinkle the salt and pepper along with the remaining fresh herbs. Place the rolled roast in a roasting pan and add the white wine to the bottom of the pan. Cover and cook for 1 hour at 325° F.
Remove from oven and baste with peach preserves. Continue cooking, uncovered for another 15-20 minutes or until an instant-read thermometer reaches 135° F in the thickest part of the meat. Remove the stuffed roast from the pan onto a cutting board and cover with foil. Let sit for 10 minutes.
Butterflying the roast can be a little tricky so I personally always have the butcher do it for me. If you want to do it yourself, 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°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.