Prune And Apricot Stuffed Pork Roast Recipe


Preparation Time1 Hr 0 MinCooking Time2 Hr 0 Min
Ready In3 Hr 0 MinDifficulty LevelMedium
Health IndexAverageServings6
MethodMain Ingredient


 Dried apricots1 1⁄4 Cup (20 tbs)
 Pitted prunes8 , snipped
 Finely shredded orange peel2 Teaspoon
 Hot water1 1⁄2 Cup (24 tbs)
 Apricot brandy3 Tablespoon
 Boneless pork center cut loin roast5 Pound (1 Piece)
 Salt1 Teaspoon
 Coarsely cracked pepper1 Teaspoon
 Ground ginger1⁄2 Teaspoon
 Dry mustard1⁄4 Teaspoon
 Ground red pepper1⁄4 Teaspoon
 Water2 Tablespoon
 All purpose flour1 Tablespoon
 Sugar1 Tablespoon
 Basil sprigs2 (Purple)

Nutrition Facts

Serving size

Calories 863 Calories from Fat 304

% Daily Value*

Total Fat 34 g51.9%

Saturated Fat 10.8 g53.9%

Trans Fat 0.3 g

Cholesterol 302.4 mg100.8%

Sodium 507.4 mg21.1%

Total Carbohydrates 29 g9.8%

Dietary Fiber 3.7 g14.6%

Sugars 19.9 g

Protein 102 g204.7%

Vitamin A 48.6% Vitamin C 12.4%

Calcium 9.8% Iron 24.6%

*Based on a 2000 Calorie diet


1. Preheat the oven to 400°.
2. Take a medium bowl, mix 3/4 cup of the apricots, the prunes, and orange peel.
3. Take a 2-cup measure, mix hot water and apricot brandy in it.
4. Drizzle the mixture on the fruit mixture and allow it to stay for 1-2 hours.

5. Once done, strain and keep the liquid aside.
6. Butterfly the roast by cutting it lengthwise beneath the center of meat, slicing it within ½ inch on the other side.
7. Open the meat and layer the prune and apricot mixture on the cut portions.
8. Fold the sides again and tie with strings.
9. Mix salt, 1/2 teaspoon of the coarsely cracked pepper, ginger, dry mustard, and red pepper and apply it on the roast skin.
10. Take a low roasting pan and put the meat on it.
11. Introduce a thermometer and bake for 10 minutes.
12. Reduce the temperature to 325 degrees and bake for 11/2 – 2 hours or till the time mercury rises to 160 degrees.
13. Once done, cover the roast and keep it warm.
14. Take a 1 quart saucepan, mix water, flour, and any drippings from roast.
15. Put sugar and the liquid of fruits.
16. Boil and lower the flame.
17. Once done, allow to cool and mix for 1- 2 minutes until thick.
18. Put ½ cup snipped apricots and ½ teaspoon cracked pepper.

19. Slice and serve tossed with sauce and garnished with basil sprigs.