Recipe courtesy of Theo Weening
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.

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