You would think that this fig and apricot stuffed pork loin roast would be something quite fancy to prepare. Well, hang on to your hats, because it is absolutely EASY to make. Seriously, I wouldn’t lie to you. I actually made one with apricots and figs and another with only figs (pictured) because I ran out of apricots and I needed to make two of these pork loins for my holiday dinner. They both tasted swell1
This is a great recipe to take to a potluck! Plus, it’ll charm anyone who eats it. Plan to have everyone asking you what the recipe is for this delectable stuffed pork loin roast.
Ingredients
6 oz dried figs
4 oz dried apricots
1/2 c white wine
2 Tbsp Domino packed brown sugar
2 tsp minced garlic separated
1 Tbsp fresh or McCormick dry herbs, rosemary basil thyme, chopped
2 1/2 lb boneless pork loin
1/4 c Dijon mustard
Instructions
For Stuffing, In small sauce pan, add dried fruit, 1tsp garlic, brown sugar, herbs and wine, bring to simmer, cover and cook until fruit is plump and tender and the wine has evaporated. If fruit is still tough, add a little more water and simmer until tender. Set aside to cool.
Preheat oven to 425 degrees.
Stand the roast on its end and insert a long slender knife down the center of the loin to make a 1 1/2 inch pocket and pack the fruit into the pocket working from both ends of the loin.
In a small bowl mix the mustard with 1 teaspoon minced garlic, 1/2 teaspoon salt and 1/2teaspoon pepper. Spread mixture over pork. Place on loin on a rack in a roasting pan. Roast 15 minutes then reduce temperature to 350 degrees and continue roasting for 50 to 60 minutes until a meat thermometer registers 155 degrees. Let rest 15 minutes and slice.
USE RED NEXT PAGE LINK BELOW.
Quick Tip: Make sure to allow the pork loin to rest for 15 minutes after cooking before slicing.
Thank you My Recipes for this wonderful photo.