Pork loin stuffed with winter fruits

    1 hour 50 min

    Pork has an undeserved reputation for being fatty. Modern breeding and butchery techniques mean that many cuts are now extremely lean.

    6 people made this

    Serves: 6 

    • 175ml (6fl oz) chicken stock
    • 175g (6oz) pitted prunes, coarsely chopped
    • 115g (4oz) dried apricots, coarsely chopped
    • 1 boned pork loin joint, about 900g (2lb)
    • good pinch of freshly ground black pepper
    • 1 garlic clove, finely chopped
    • 1 teaspoon dried thyme
    • 2 tablespoons Madeira or port wine (optional)
    • 2 tablespoons dark molasses or treacle

    Prep:20min  ›  Cook:1hr30min  ›  Ready in:1hr50min 

    1. In a small saucepan, bring the stock to the boil over moderate heat. Remove from the heat and stir in the prunes and apricots. Leave to soak for at least 15 minutes or until very soft.
    2. Meanwhile, preheat the oven to 160°C (325°F, gas mark 3). Trim all the fat from the pork loin, then open it out and pat dry with kitchen paper. Season the inside with pepper.
    3. Drain the soaked fruit, reserving the liquid in the saucepan. Place the fruit along one of the long sides of the pork loin. Scatter the chopped garlic and thyme over the fruit.
    4. Fold the long edge of meat over the fruit and roll up the loin. With kitchen string, tie at regular intervals to seal in the stuffing.
    5. Place the loin, seam side down, on a rack in a roasting tin. Roast for about 30 minutes. Meanwhile, add the Madeira or port wine, if using, and molasses to the reserved soaking liquid and bring to the boil to make the glaze.
    6. Brush the glaze evenly over the pork loin. Roast for a further 1 hour or until tender and an instant-read thermometer inserted into the meat reads 75°C (170°F). Brush with the glaze every 10 minutes during the hour of cooking.

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    Reviews in English (1)


    My husband loved this pork dish but we both felt that the prunes overpowered the apricots. Im making it tomorrow and will cut down on the prunes. I used sherry instead of port and the sauce was delish.  -  05 Feb 2010