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Stuffed Pork Loin

I found this recipe in a magazine a number of years ago. It was pictured with cooked red cabbage, which is how I like to serve it as well.

  • 3 lb pork loin or rib roast
  • 2 tablespoons butter
  • 2 apples, cut into 1/2 inch pieces
  • 1/4 cup dried apricots, chopped
  • 1/4 cup prunes, chopped
  • 2 tablespoons frozen orange juice concentrate
  • 1 - 2 tablespoons minced fresh thyme
  • salt and pepper to taste
  • 1/2 teaspoon cinnamon

  1. In a small pot, melt butter, add apples and cook about 5 min., stirring until lightly browned.
  2. Add apricots, prunes and juice, and continue cooking until fruit is tender and liquid has evaporated.
  3. Season with half the thyme, salt and pepper. Cool.
  4. Cut a pocket into side of roast. (see photo below)
  5. Fill pocket and tie up with kitchen twine.
  6. Season roast with salt pepper, thyme and cinnamon.
  7. Spray roasting pot with oil and bake roast at 350° F (uncovered) for 30 min. Cover and bake another 60 – 75 minutes, until meat thermometer inserted in center reads 160 F (71 C) remove from oven onto plate, cover and let sit for 20 min. before serving.
I like to add cut up potatoes, yams, carrots and left over fruit filling for the last hour of roasting. Once I've removed the vegetables onto a serving platter I shake up a tablespoon of flour with about 1 cup of water and add it to the drippings to make a bit of gravy to drizzle over the roast. Season to taste.


  1. I love this recipe I have made it several times. Yours looks wonderful. Enjoy

  2. I have had something similar at a dinner party long ago. I have always wanted the recipe because it was so good. I did not know the woman well enough to ask...and she was not very approachable.
    I put it on my blog with a link back to you. I hope you don't mind. It's how I remember where the recipe's come from

  3. Anneliese..thanks for this wonderful recipe..will be trying it soon.

  4. This looks wonderful. What a special treat that would be to serve. I will keep this one in mind. Your food presentation is always so lovely. Kathy

  5. This is one of the first pork dishes I learned to cook about 50 years ago. We used dried fruit frequently not only for meat stuffing, but also in a simmered compote for dessert, or on top of our cereal at breakfast. Apricots, prunes, raisins, a few curls of orange or lemon peel, cloves and cinnamon.

    I have a pork loin in my freezer. Thanks for this nudge Anneliese.

  6. Ooops. That was me, anon1.

  7. I'm making this .. .soon ..I have a pork loin in my freezer that has been waiting for this recipe. It looks so wonderful.

  8. Wonderful! I life stuffed nice to slice and serve on a plate!

  9. I know just where to come fro a recipe once I've picked up the pork loin roast. Looks most delicious!

  10. What a yummy dish! I made it the day it was posted. I didn't have any prunes so I sub'd in some dates and raisins and put it in my slow cooker (had to run around to do Christmas shopping & church stuff) Added some Potatoes & Red cabbage as suggested, and Hubby was delighted! I was most impressed with the texture & flavours.
    Thanks again for a wonderful meal idea.

  11. I made this for our care group dinner and it turned out just like your picture and everyone loved it. I will sure be making it again and again. thanks Anneliese.