Try this Fruit-Stuffed Pork Roast with Apples recipe, or contribute your own.

Still searching for what to cook ?

Name: Fruit-Stuffed Pork Roast with Apples
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 1 1/2 cups mixed dried apricots cranberries and golden raisins; 1/3 upapple juice; 1/4 upplus 1 tablespoon white balsamic or cider vinega; 1/2 upfinely chopped onion; 1 teaspoon fresh chopped thyme leaves; 3 tablespoons butter melted or olive oil; 1/4 easpoonsalt; 1/4 easpoonblack pepper; 1 3 pound boneless pork top loin roast; 2 medium onions cut into wedges; Butternut squash cubed; 2 tablespoons butter melted; 1 tablespoon olive oil; 1/3 upcherry preserves; 2 medium apples cored and cut into wedges; Fresh thyme (optional)

Find the most delicious recipes here

INGREDIENTS

1 1/2 cups mixed dried apricots ; cranberries and golden raisins
1/3 upapple juice
1/4 upplus 1 tablespoon white balsamic or cider vinega
1/2 upfinely chopped onion
1 teaspoon fresh chopped thyme leaves
3 tablespoons butter ; melted or olive oil
1/4 easpoonsalt
1/4 easpoonblack pepper
1 3 pound boneless pork top loin roast
2 medium onions cut into wedges
Butternut squash cubed
2 tablespoons butter ; melted
1 tablespoon olive oil
1/3 upcherry preserves
2 medium apples cored and cut into wedges
Fresh thyme (optional)

INSTRUCTIONS

Preheat oven to 425°F. To butterfly pork loin: Place roast, fat side down, on a large cutting board. Using a long, sharp knife (like a boning or carving knife), cut lengthwise down the center of the meat, leaving 1/2 inch uncut along bottom to keep the sides together. Place knife at the base of the V with blade perpendicular to the first cut. Using shallow slices and the cutting board as a guide, cut through the left side, maintaining a 1/2- to 3/4-inch thickness and unrolling it as you go. Repeat on the other half, making shallow slices and unrolling until you have a flat surface and a relatively even thickness across the entire piece of meat. If some areas are thicker than others, lay a piece of plastic wrap on top and pound the thick spots using the flat side of a meat mallet.

Season meat lightly with additional salt and pepper. Spoon stuffing onto meat. Starting from a short side, roll up into a spiral. Tie securely with 100% cotton kitchen string.

Place onion wedges and squash in a shallow roasting pan. Drizzle with 1 tablespoon melted butter and the olive oil; toss to coat. Arrange onion wedges in an even layer. Place meat on top. Season roast with additional salt and pepper.

Roast, uncovered, 30 minutes. Reduce oven temperature to 325°F; roast 30 minutes more.

Meanwhile, in a small saucepan melt jelly over low. Remove from heat. Stir in remaining 1 tablespoon vinegar.

Place apple wedges in a medium bowl. Drizzle with remaining 1 tablespoon melted butter; toss to coat. Arrange apples in roasting pan around roast. Brush meat, onions, and apples with jelly mixture. Roast 30 to 45 minutes more or until a thermometer inserted in meat registers 145°F. Remove from oven. Cover meat with foil; let stand 15 minutes before slicing. If desired, top with additional thyme. Serve with onions and apples. Makes 10 servings

NOTES

Alert editor

Fruit-Stuffed Pork Roast with Apples

1 1/2 cups mixed dried apricots cranberries and golden raisins
1/3 upapple juice
1/4 upplus 1 tablespoon white balsamic or cider vinega
1/2 upfinely chopped onion
1 teaspoon fresh chopped thyme leaves
3 tablespoons butter melted or olive oil
1/4 easpoonsalt
1/4 easpoonblack pepper
1 3 pound boneless pork top loin roast
2 medium onions cut into wedges
 Butternut squash cubed
2 tablespoons butter melted
1 tablespoon olive oil
1/3 upcherry preserves
2 medium apples cored and cut into wedges
 Fresh thyme (optional)

For stuffing: In a small saucepan combine dried fruit, apple juice, and 1/4 cup vinegar. Bring to boiling over medium-high. Boil gently, uncovered, 2 minutes. Remove from heat. Let stand 30 minutes. Stir in chopped onion, chopped thyme, and the salt and black pepper.
Preheat oven to 425°F. To butterfly pork loin: Place roast, fat side down, on a large cutting board. Using a long, sharp knife (like a boning or carving knife), cut lengthwise down the center of the meat, leaving 1/2 inch uncut along bottom to keep the sides together. Place knife at the base of the V with blade perpendicular to the first cut. Using shallow slices and the cutting board as a guide, cut through the left side, maintaining a 1/2- to 3/4-inch thickness and unrolling it as you go. Repeat on the other half, making shallow slices and unrolling until you have a flat surface and a relatively even thickness across the entire piece of meat. If some areas are thicker than others, lay a piece of plastic wrap on top and pound the thick spots using the flat side of a meat mallet.
Season meat lightly with additional salt and pepper. Spoon stuffing onto meat. Starting from a short side, roll up into a spiral. Tie securely with 100% cotton kitchen string.
Place onion wedges and squash in a shallow roasting pan. Drizzle with 1 tablespoon melted butter and the olive oil; toss to coat. Arrange onion wedges in an even layer. Place meat on top. Season roast with additional salt and pepper.
Roast, uncovered, 30 minutes. Reduce oven temperature to 325°F; roast 30 minutes more.
Meanwhile, in a small saucepan melt jelly over low. Remove from heat. Stir in remaining 1 tablespoon vinegar.
Place apple wedges in a medium bowl. Drizzle with remaining 1 tablespoon melted butter; toss to coat. Arrange apples in roasting pan around roast. Brush meat, onions, and apples with jelly mixture. Roast 30 to 45 minutes more or until a thermometer inserted in meat registers 145°F. Remove from oven. Cover meat with foil; let stand 15 minutes before slicing. If desired, top with additional thyme. Serve with onions and apples. Makes 10 servings

Add Photo

fruit-stuffed-pork-roast-with-apples-2b07a41046213a2401be68ba.jpg

nancyschneider

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 (294g)
Recipe Makes: 1

Calories: 626
Calories from Fat: 550 (88%)

Amt Per Serving		% DV

	Total Fat 61.1g	82 %
	Saturated Fat 37g	185 %
	Monounsaturated Fat 17.4g
	Polyunsanturated Fat 2.6g
Cholesterol 152.5mg		47 %
Sodium 417.5mg		14 %
Potassium 338.3mg		9 %
Total Carbohydrate 20.6g		6 %
	Dietary Fiber 3.7g	15 %
	Sugars, other 16.9g
Protein 3g		4 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 626

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe

Date	Notes
		Jot your own private notes with BigOven Pro

What would you serve with this? Link in another recipe.

MORE IDEAS

Seared Halloumi Sandwiches on Focacciawith Roasted Vegetables and Fuji...

by blueapronrecipes

REVIEW THIS RECIPE

REVIEWS

There are no reviews yet. Be the first!