Pork Roast Stuffed with Apricots and Prunes

Recipe courtesy Theo Weening, Whole Foods Market
TOTAL TIME: 2 hr 25 min
Prep: 15 min
Inactive Prep: 10 min
Cook: 2 hr
YIELD: 8 to 10 minutes
LEVEL: Difficult

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
  • Equipment: Butchers' twine
recipe tools

Directions

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.

Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

what's hot

Tia Mowry At Home

Get Cooking Channel on your TV.