Best Fruit Stuffed Pork Roast Recipes

BACON-WRAPPED ROAST PORK LOIN STUFFED WITH DRIED FRUIT

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.

FRUIT-STUFFED PORK ROAST

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.

FRUIT-STUFFED PORK ROAST

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.

SLOW-COOKER FRUIT-STUFFED PORK ROAST

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.

DANISH FRUIT STUFFED PORK ROAST

Steps:

• Preheat the oven to 325*F.
• Place the roast rib side down. Cut pockets in the roast, cutting from the meaty side. Sprinkle the roast with the salt and pepper.
• to prepare the stuffing, in a small saucepan, combine the prunes and the water. Bring to a boil. Lower the heat and simmer, covered, for 1o minutes or until prunes are tender. Drain and coarsely chop. Set aside.
• In the same saucepan, melt the butter over moderate heat. Add onion and cook for 3 minutes or until tender. Remove from heat. Stir in the brown sugar, lemon rind, cinnamon and cardamom.
• Place the bread cubes in a large bowl. Stir in the onion mixture, prunes and apple. Drizzle with the apple juice, tossing until moistened. Spoon about 3 TBS into eacb pocket of the roast. Spoon the remaining stuffing into a buttered casserole; cover and refrigerate.
• Place the roast, rib side down, in a roasting pan. Roast for 1 3/4 to 2 1/4 hours or until a thermometer inserted in the center of roast registers 155*F. (Cover the roast loosely with foil after 1 hour, so the stuffing doesn't overly brown).
• Bake the covered casserole of stuffing along side of the roast during the last 30 to 40 minutes of roasting.
• Let the roast stand for 15 minutes befroe carving, serving the stuffing in the casserole with the roast.

SLOW-COOKER FRUIT-STUFFED PORK ROAST

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.

PORK ROAST STUFFED WITH FRUIT

Steps:

• toast pine nuts and walnuts until lightly browned, then chop into small chunks
• In saucepan add brandy and rum, add apricots and figs and zest and let simmer over low heat for 10-15 minutes. Remove from heat and let stand 20 mins.
• Use slotted spoon to remove apricots and figs, then cut into quarters. Return booze to heat and reduce by about 25%.
• Cut pancetta into small squares, and fry in nonstick skillet until browned and crispy. Drain on paper towel.
• Heat oil and add minced garlic over low heat - do not burn the garlic. Then add in apricots, figs, pancetta, nuts and the brandy/rum liquid and stir over low heat until combined.
• Carve a long deep pocket in the pork loin careful not to cut through all the way and leave the ends uncut. Fill pocket with the fruit and nut mix, stuffing as much mix in as possible.
• Use twine to tie the roast to stay together while cooking. Mix sugar, pepper, red pepper, cumin and maple syrup in bowl until a paste forms.
• Place roast on a v-shaped rack in roasting pan, then spread the sugar paste mix all over the outside of the roast.
• Cut a few oranges in half and toss in bottom of roasting pan. Roast pork for about 1 hour 45 mins, rotating pan halfway through the cooking time. Insert thermometer and when registers 135-140 remove from oven. Place on board and cover with foil, let rest about 20-30 mins before carving.

FRUIT STUFFED PORK ROAST

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.