Recipe courtesy of Theo Weening
Print
Total:
2 hr 25 min
Active:
15 min
Yield:
8 to 10 minutes
Level:
Advanced

Ingredients

  • 1 whole center-cut boneless pork loin (about 4 to 5 pounds)
  • Kosher salt and freshly ground black pepper
  • 1 (6-ounce) jar apricot chutney
  • 1 (16-ounce) box dried apricots
  • 2 (16-ounce) boxes dried prunes

Directions

Special equipment: Butchers' twine

Preheat oven to 350 degrees F. 

Clean pork loin removing any excess fat. butterfly the pork loin (1/2-inch thick). Lay the pork, cut-side up, season with salt and pepper, and rub liberally with the apricot chutney. 

Place a layer of apricots and prunes on the flattened loin. Roll tightly and tie with twine at 1/2-inch intervals. Place the pork in a roasting pan fitted with a rack and season with salt and pepper. Roast until the pork reaches an internal temperature of 145 to 150 degrees F, about 15 minutes per pound. Transfer the pork to a cutting board, cover loosely with foil, and let rest for 10 minutes before carving.

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:

IDEAS YOU'LL LOVE

Stuffed Roast Pork with Apple Gravy

Recipe courtesy of Siba Mtongana

Roasted Pork Loin with Apple and Caraway Stuffing

Recipe courtesy of Michael Symon

Roasted Pork Loin with Sausage, Cornbread Stuffing

Lombo di Maiale Ripieno (Stuffed and Roasted Pork Loin)

Recipe courtesy of Debi Mazar and Gabriele Corcos

Stuffed Pork

Recipe courtesy of Ryan Dehn

Stuffed Pork

Recipe courtesy of Ryan Dehn

Roasted Stuffed Pork Tenderloin with Smothered Black-Eyed Peas

Recipe courtesy of Emeril Lagasse

Fontina and Prosciutto Stuffed Pork Chops with Grilled Polenta Squares and Roasted California Grapes

Recipe courtesy of Tyler Florence

On TV

So Much Pretty Food Here