FRUIT-STUFFED PORK ROAST

Fruit-Stuffed Pork Roast image

Treat your family to a hearty dinner with this pork roast that's stuffed with dried fruits.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 2h50m

Yield 8

Number Of Ingredients 10

Ingredients

3-pound pork boneless center-cut loin roast (not tied)
1 cup mixed dried fruits (apples, apricots, figs)
2 tablespoons finely chopped onion
1 teaspoon kosher salt
1 teaspoon dried thyme leaves
1/2 teaspoon ground cinnamon
1/2 teaspoon coarsely ground pepper
2 tablespoons vegetable oil
1 cup apple cider
2 cups purchased pork gravy

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.

Nutrition Facts : Calories 390, Carbohydrate 19 g, Cholesterol 110 mg, Fiber 2 g, Protein 40 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 620 mg