FRUIT-STUFFED PORK ROAST

Fruit-Stuffed Pork Roast image

"This moist flavorful roast, with its fruit filling and tangy glaze, has become a tradition at our family events," reports Theresa McIlveen of Turner Valley, Alberta. "It's not tricky to prepare and is so impressive on the table."

Provided by Taste of Home

Categories Dinner

Time 1h15m

Yield 12-14 servings.

Number Of Ingredients 14

Previous Next

Ingredients

3/4 cup diced pitted dried plums (prunes)
3/4 cup diced dried apricots
1 tablespoon minced fresh gingerroot
1-1/2 teaspoons ground cumin, divided
1 teaspoon grated orange zest
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon pepper
1 boneless pork loin roast (3 to 4 pounds)
1/4 cup packed brown sugar
2 teaspoons all-purpose flour
1 teaspoon cornstarch
1 teaspoon ground mustard
2 teaspoons cider vinegar

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.

Nutrition Facts : Calories 182 calories, Fat 5g fat (2g saturated fat), Cholesterol 48mg cholesterol, Sodium 77mg sodium, Carbohydrate 16g carbohydrate (11g sugars, Fiber 1g fiber), Protein 19g protein.