Fruit Stuffed Pork Loin

Slices of fruit stuffed pork loin roast sits extra fruit sauce and in a roasting pan.

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5 from 2 reviews

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.


  • 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.
  • ENJOY!!!


  • 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.


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