Best 6 Fruit Stuffed Pork Roast Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Fruit stuffed pork roast is a delightful dish that combines the savory flavors of pork with the sweet and tangy flavors of fruits. This dish can be enjoyed as a special occasion meal or as a comforting family dinner. With a variety of stuffing options and cooking methods, there is a fruit stuffed pork roast recipe to suit every taste. Whether you prefer a classic apple and sage stuffing or something more unique like a cranberry and almond stuffing, you're sure to find a recipe that will tantalize your taste buds.

Check out the recipes below so you can choose the best recipe for yourself!

BACON-WRAPPED ROAST PORK LOIN STUFFED WITH DRIED FRUIT



Bacon-Wrapped Roast Pork Loin Stuffed With Dried Fruit image

This impressive dish sounds far more complicated than it is. The oven does most of the work. Don't forget the sauce: the tang of the Dijon cream sauce is a welcome counter to the sweetness of the brandied fruit. Add a green salad (maybe some red potatoes?) and you have the perfect Sunday supper.

Provided by Molly O'Neill

Categories     dinner, project, main course

Time 2h20m

Yield 6 servings

Number Of Ingredients 11

1/2 cup brandy
1 cup (6 ounces) mixed dried, pitted fruit (for example, apples, prunes, apricots, pears)
2 teaspoons chopped sage leaves
1 1/2 teaspoons chopped thyme leaves
Salt and freshly ground black pepper to taste
1 boneless 3 1/2-pound pork loin, trimmed
8 slices (about 1/4 pound) bacon
2 shallots, peeled and finely chopped
2/3 cup red wine
2/3 cup heavy cream
1 teaspoon Dijon mustard

Steps:

  • In a small saucepan, warm, but do not boil, the brandy. Place the fruit in a small bowl, cover with the brandy and soak for 20 minutes. Drain, reserving the brandy, and coarsely chop the fruit. Return the fruit to the bowl and toss with 1 teaspoon of the sage and 1/2 teaspoon of the thyme and season it lightly with salt and pepper.
  • Preheat the oven to 450 degrees. Place the pork on a work surface. Using a long, round metal or wooden skewer about 3/4-inch thick, pierce a channel through the center of the loin. Stuff the fruit into the channel, using the skewer to pack it in. Season the loin lightly with salt and pepper and drape the bacon slices over it.
  • Use butcher's twine to tie the roast. Place the roast in a roasting pan fitted with a rack and roast for 15 minutes. Lower the heat to 350 degrees and continue to roast until the pork is cooked but, when poked with a knife, the juices at the center still run slightly pink, about 1 hour more. Transfer the roast to a serving platter and allow to rest, covered, for 15 minutes.
  • Meanwhile, remove the rack and place the roasting pan on top of the stove over medium heat. Add the shallots to the pan juices and cook, stirring, until they are softened, about 3 minutes. Add the reserved brandy and the wine and simmer until reduced by half. Whisk in the cream and mustard and continue to simmer until slightly thickened.
  • To serve, remove the twine from the roast, slice and serve with the cream sauce.

Nutrition Facts : @context http, Calories 300, UnsaturatedFat 9 grams, Carbohydrate 8 grams, Fat 20 grams, Fiber 1 gram, Protein 8 grams, SaturatedFat 10 grams, Sodium 370 milligrams, Sugar 3 grams, TransFat 0 grams

FRUIT-STUFFED PORK ROAST



Fruit-Stuffed Pork Roast image

"This moist flavorful roast, with its fruit filling and tangy glaze, has become a tradition at our family events," reports Theresa McIlveen of Turner Valley, Alberta. "It's not tricky to prepare and is so impressive on the table."

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 12-14 servings.

Number Of Ingredients 14

3/4 cup diced pitted dried plums (prunes)
3/4 cup diced dried apricots
1 tablespoon minced fresh gingerroot
1-1/2 teaspoons ground cumin, divided
1 teaspoon grated orange zest
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon pepper
1 boneless pork loin roast (3 to 4 pounds)
1/4 cup packed brown sugar
2 teaspoons all-purpose flour
1 teaspoon cornstarch
1 teaspoon ground mustard
2 teaspoons cider vinegar

Steps:

  • In a bowl, combine the plums, apricots, ginger, 3/4 teaspoon cumin, orange zest, cinnamon, salt and pepper; set aside. Untie roast and separate pieces. Spoon fruit mixture onto one piece. Top with the second piece; retie with kitchen string. Place on a rack in a shallow roasting pan., Combine the brown sugar, flour, cornstarch, mustard, vinegar and remaining cumin until smooth; rub over roast. Bake, uncovered, at 350° for 1 to 1-1/4 hours or until a thermometer in the pork reads 145°. Let stand for 10 minutes before slicing.

Nutrition Facts : Calories 182 calories, Fat 5g fat (2g saturated fat), Cholesterol 48mg cholesterol, Sodium 77mg sodium, Carbohydrate 16g carbohydrate (11g sugars, Fiber 1g fiber), Protein 19g protein.

FRUIT-STUFFED PORK ROAST



Fruit-Stuffed Pork Roast image

Treat your family to a hearty dinner with this pork roast that's stuffed with dried fruits.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 2h50m

Yield 8

Number Of Ingredients 10

3-pound pork boneless center-cut loin roast (not tied)
1 cup mixed dried fruits (apples, apricots, figs)
2 tablespoons finely chopped onion
1 teaspoon kosher salt
1 teaspoon dried thyme leaves
1/2 teaspoon ground cinnamon
1/2 teaspoon coarsely ground pepper
2 tablespoons vegetable oil
1 cup apple cider
2 cups purchased pork gravy

Steps:

  • Heat oven to 350°. Place pork, fat side up, on cutting board. Cut horizontally through center of pork almost to opposite side. Open pork like a book. Layer dried fruits and onion in opening. Bring halves of pork together; tie at 1-inch intervals with kitchen twine. Turn pork so fat is on bottom. Mix salt, thyme, cinnamon and pepper in small bowl; rub into pork.
  • Heat oil in roaster over medium-high heat. Cook pork in oil until brown on all sides. Add 2 tablespoons of the apple cider. Cook pork, turning frequently, until cider caramelizes and surface of pork turns dark brown. Repeat browning with additional 2 tablespoons cider. Add remaining cider. Insert meat thermometer so tip is in thickest part of pork.
  • Cover and bake 1 hour 30 minutes to 2 hours or until pork is no longer pink in center and thermometer reads 155°. Remove pork from pan, cover with aluminum foil and let stand about 15 minutes until temperature rises to 160°. Serve pork with Apple Cider Gravy.

Nutrition Facts : Calories 390, Carbohydrate 19 g, Cholesterol 110 mg, Fiber 2 g, Protein 40 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 620 mg

SLOW-COOKER FRUIT-STUFFED PORK ROAST



Slow-Cooker Fruit-Stuffed Pork Roast image

Company coming? Try another white meat stuffed with fruit for extra flavor and moistness.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 6h30m

Yield 6

Number Of Ingredients 10

1 boneless pork loin roast (2 pounds)
2 tablespoons Dijon mustard
1 tablespoon butter or margarine, melted
1 cup prepared (moistened) stuffing
1 cup diced dried fruit and raisin mixture
1/4 cup packed brown sugar
1 tablespoon vegetable oil
1/2 cup apple juice or cider
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Cut horizontally down center length of pork to within 3/4 inch of opposite side. Open flat. From center, cut horizontally to within 3/4 inch from left side edge. Turn pork; repeat cutting to other side; open flat. If pork is thicker than 3/4 inch, cover pork with plastic wrap and pound until about 3/4-inch thickness. Remove plastic wrap.
  • Mix mustard and butter. Spread half of mustard mixture on inside surfaces of pork. Mix stuffing and fruit; spread over mustard-coated surfaces. Roll roast; tie with kitchen twine. Spread remaining mustard mixture over outside of roast; rub with brown sugar.
  • In 12-inch nonstick skillet, heat oil over medium-high heat. Cook pork in oil until brown on all sides. Place pork in 4 1/2- to 6-quart slow cooker. Pour apple juice into skillet; cook 2 to 3 minutes to dissolve any caramelized juices in bottom of skillet. Stir in salt and pepper; pour over pork.
  • Cook on low heat setting 6 to 8 hours or until meat thermometer inserted into center of pork reads 160°F.

Nutrition Facts : Calories 420, Carbohydrate 34 g, Cholesterol 100 mg, Fiber 2 g, Protein 35 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 390 mg

SLOW-COOKER FRUIT-STUFFED PORK ROAST



Slow-Cooker Fruit-Stuffed Pork Roast image

Company coming? Try another white meat stuffed with fruit for extra flavor and moistness.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 6h30m

Yield 6

Number Of Ingredients 10

1 boneless pork loin roast (2 pounds)
2 tablespoons Dijon mustard
1 tablespoon butter or margarine, melted
1 cup prepared (moistened) stuffing
1 cup diced dried fruit and raisin mixture
1/4 cup packed brown sugar
1 tablespoon vegetable oil
1/2 cup apple juice or cider
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Cut horizontally down center length of pork to within 3/4 inch of opposite side. Open flat. From center, cut horizontally to within 3/4 inch from left side edge. Turn pork; repeat cutting to other side; open flat. If pork is thicker than 3/4 inch, cover pork with plastic wrap and pound until about 3/4-inch thickness. Remove plastic wrap.
  • Mix mustard and butter. Spread half of mustard mixture on inside surfaces of pork. Mix stuffing and fruit; spread over mustard-coated surfaces. Roll roast; tie with kitchen twine. Spread remaining mustard mixture over outside of roast; rub with brown sugar.
  • In 12-inch nonstick skillet, heat oil over medium-high heat. Cook pork in oil until brown on all sides. Place pork in 4 1/2- to 6-quart slow cooker. Pour apple juice into skillet; cook 2 to 3 minutes to dissolve any caramelized juices in bottom of skillet. Stir in salt and pepper; pour over pork.
  • Cook on low heat setting 6 to 8 hours or until meat thermometer inserted into center of pork reads 160°F.

Nutrition Facts : Calories 420, Carbohydrate 34 g, Cholesterol 100 mg, Fiber 2 g, Protein 35 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 390 mg

FRUIT STUFFED PORK ROAST



Fruit Stuffed Pork Roast image

Number Of Ingredients 9

1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 cup dried apricot half
4 pounds pork roast
3/4 teaspoon salt
1/4 teaspoon pepper
1 1/4 cups apple juice
1 tablespoon cornstarch
1 tablespoon cold water

Steps:

  • 1. Sprinkle cinnamon and cloves over apricots toss to coat. 2. Stuff fruit lengthwise between the 2 pieces of pork roast in ribbon about 2 inches wide (work from both ends of roast). Sprinkle with salt and pepper.3. Heat oven to 325° F. Place pork, fat side up, on rack in shallow roasting pan. Insert meat thermometer so tip is in center of thickest part of pork and does not rest in fat or fruit mixture. Roast uncovered until thermometer registers 170° F, about 3 hours. 4. After 1-1/2 hours, brush occasionally with 1/4 cup of the apple cider.5. Remove pork and rack from pan keep pork warm. Pour remaining cider into roasting pan stir to loosen brown particles. Mix cornstarch and water stir into cider mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute. Serve with pork.

Nutrition Facts : Nutritional Facts Serves

Tips:

  • Choose the right pork roast. For this recipe, a boneless pork loin roast or a pork shoulder roast is the best choice. These cuts are both flavorful and tender, and they will hold up well to the stuffing and cooking process.
  • Don't overstuff the roast. Overstuffing can make the roast difficult to cook evenly, and it can also cause the stuffing to burst out of the roast. Aim to fill the roast about 75% full.
  • Use a variety of fruits in your stuffing. This will give your roast a complex and flavorful taste. Some good options include apples, pears, cranberries, and raisins.
  • Season the stuffing well. Don't be afraid to use a generous amount of herbs and spices in your stuffing. This will help to enhance the flavor of the roast.
  • Cook the roast until it is tender. The internal temperature of the roast should be 145 degrees Fahrenheit for medium-rare, 155 degrees Fahrenheit for medium, or 165 degrees Fahrenheit for well-done.
  • Let the roast rest before carving. This will help the juices redistribute throughout the roast, making it more tender and flavorful.

Conclusion:

Fruit-stuffed pork roast is a delicious and impressive dish that is perfect for a special occasion. With its tender meat, flavorful stuffing, and crispy skin, this roast is sure to be a hit with your guests. So next time you're looking for a special meal to make, give this recipe a try.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #time-to-make     #course     #main-ingredient     #preparation     #occasion     #main-dish     #pork     #dinner-party     #dietary     #high-protein     #low-carb     #high-in-something     #low-in-something     #meat     #pork-loins     #taste-mood     #4-hours-or-less

Related Topics