Fruit Stuffed Pork Loin || Gracefult Kitchen

Fruit Stuffed Pork Loin

Pork

This fruit-stuffed pork loin recipe is an excellent choice for a holiday family dinner. Stuffed with orange- and ginger-accented dried fruit, the glazed roast slices beautifully and appeals to all ages.

Ingredients

¾ cup chopped pitted prunes
¾ cup chopped dried apricots
1 tablespoon grated fresh ginger
1 ½ teaspoons ground cumin, divided
1 teaspoon grated orange zest
½ teaspoon ground cinnamon
salt and ground black pepper to taste
1 (4 pound) boneless pork loin roast, butterflied
¼ cup packed brown sugar
2 teaspoons all-purpose flour
2 teaspoons apple cider vinegar
1 teaspoon mustard powder
½ cup water
1 teaspoon cornstarch
1 tablespoon water

Description

Preheat the oven to 325 degrees F (165 degrees C).
Combine prunes, apricots, ginger, ½ teaspoon cumin, orange zest, and cinnamon in a bowl; season with salt and black pepper.
Open butterflied pork roast so it lays flat. Spoon dried fruit filling down the center of roast; close roast to enclose filling. Tie roast securely with kitchen twine in several places. Set roast onto a rack in a roasting pan.
Combine brown sugar, flour, cider vinegar, remaining 1 teaspoon cumin, and mustard powder until paste-like; spread brown sugar mixture over roast.
Bake in the preheated oven until an instant-read thermometer inserted into center of stuffing reads 160 degrees F (70 degrees C), about 1 ½ hours. Transfer roast to a serving platter; tent with aluminum foil while you make sauce.
Skim fat from roasting pan; transfer defatted drippings to a small saucepan. Pour ½ cup water into roasting pan. Scrape the browned bits of food off the bottom of the pan with a wooden spoon to dissolve into water; pour into saucepan with pan juices. Bring pan juices to a boil over medium heat. Dissolve cornstarch in 1 tablespoon water in a small bowl; whisk into pan juices, stirring constantly, until thickened, about 1 minute. Strain sauce into a gravy boat; serve with roast.