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Fruit-Stuffed Pork Loin with Dijon-Garlic Crust

Related recipes: Main Dishes, Dairy-Free, Egg-Free, Low-Calorie , Low-Carbohydrate

From: National Pork Board

Quick Facts

Servings: 8

Prep Time: 10 min.

Cook Time: 45 min.

Total: 55 min.

Sides & Desserts

Wine Pairings

Dried fruit forms a colorful channel down the center of the roast, while the mustard coating creates a delicious crust.

Ingredients

1 boneless top loin pork roast, about 2 1/2 pounds
3 oz dried apricots, (about 14)
5 oz dried plums (prunes), pitted, (about 16)
1/4 cup Dijon-style mustard
1/4 tsp garlic powder
1/4 tsp freshly ground black pepper
2 carrots, peeled and cut into 1 inch chunks
2 ribs celery, trimmed and cut into 1 inch chunks
1 medium onion, cut into 1 inch chunks
1 cup dry white wine

Directions

Arrange an oven rack one-third up from the bottom of the oven. Preheat the oven to 350 F. Stand the roast on its end and insert a thin-bladed knife down the center of the roast lengthwise, creating a tube-like opening. Stuff the length of the roast with the dried fruit, stacking a piece of apricot on top of a prune as you stuff it. (If necessary, cut a slit at the other end of the roast and stuff half the fruit from one side of the roast and half the fruit from the other side.)
In a small bowl combine the mustard with the garlic powder and pepper. Rub the roast all over with the mustard mixture.
Arrange the carrots, celery, and onion in the bottom of a 9-by-13-inch baking pan. Place the roast on top of the vegetables. Pour the wine over top and add up to 1/2 cup water to the pan. (The liquid should cover the bottom of the pan but be below the bottom of the roast.)
Roast the pork, uncovered, for 45 minutes, or until an instant-read thermometer registers 150 F. (Insert the thermometer into the meat portion of the roast, keeping the tip away from the fruit.)
Remove from the oven, transfer the roast to a carving board, tent loosely with foil, and let rest until temperature reaches 160 F, about 10 minutes. (Discard the vegetables and liquid in the pan.)

Recipe courtesy of the National Pork Board

Serving Suggestion: Arrange overlapping slices of the roast on a platter and serve with steamed new potatoes or mashed sweet potatoes and a seasonal vegetable.

Nutrition Facts

Calories 309

Calories from Fat 72 (23%)

(12%)Total Fat 8g

(13%)Saturated Fat 3g

Polyunsaturated Fat 1g

Monounsaturated Fat 3g

(26%)Cholesterol 78mg

(8%)Sodium 184mg

(29%)Potassium 998mg

Total Carbohydrate 22g

(13%)Dietary Fiber 3g

Sugars 14g

Sugar Alcohols 0g

(65%)Protein 32g

* Percent Daily Values are based on a 2,000 calorie diet.

Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

Read our healthy recipe definitions.

Learn more about Aisle7, the company.

Learn more about the authors of Aisle7 products.

The information presented here is for informational purposes only and was created by a team of US-registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2014.

	Search Content Fruit-Stuffed Pork Loin with Dijon-Garlic Crust Related recipes: Main Dishes, Dairy-Free, Egg-Free, Low-Calorie , Low-Carbohydrate From: National Pork Board Quick Facts Servings: 8 Prep Time: 10 min. Cook Time: 45 min. Total: 55 min. Sides & Desserts Delicious Side Dishes Quick & Easy Recipes Wine Pairings Pinot Gris Riesling Dried fruit forms a colorful channel down the center of the roast, while the mustard coating creates a delicious crust. Ingredients 1 boneless top loin pork roast, about 2 1/2 pounds 3 oz dried apricots, (about 14) 5 oz dried plums (prunes), pitted, (about 16) 1/4 cup Dijon-style mustard 1/4 tsp garlic powder 1/4 tsp freshly ground black pepper 2 carrots, peeled and cut into 1 inch chunks 2 ribs celery, trimmed and cut into 1 inch chunks 1 medium onion, cut into 1 inch chunks 1 cup dry white wine Directions Arrange an oven rack one-third up from the bottom of the oven. Preheat the oven to 350 F. Stand the roast on its end and insert a thin-bladed knife down the center of the roast lengthwise, creating a tube-like opening. Stuff the length of the roast with the dried fruit, stacking a piece of apricot on top of a prune as you stuff it. (If necessary, cut a slit at the other end of the roast and stuff half the fruit from one side of the roast and half the fruit from the other side.) In a small bowl combine the mustard with the garlic powder and pepper. Rub the roast all over with the mustard mixture. Arrange the carrots, celery, and onion in the bottom of a 9-by-13-inch baking pan. Place the roast on top of the vegetables. Pour the wine over top and add up to 1/2 cup water to the pan. (The liquid should cover the bottom of the pan but be below the bottom of the roast.) Roast the pork, uncovered, for 45 minutes, or until an instant-read thermometer registers 150 F. (Insert the thermometer into the meat portion of the roast, keeping the tip away from the fruit.) Remove from the oven, transfer the roast to a carving board, tent loosely with foil, and let rest until temperature reaches 160 F, about 10 minutes. (Discard the vegetables and liquid in the pan.) Recipe courtesy of the National Pork Board Serving Suggestion: Arrange overlapping slices of the roast on a platter and serve with steamed new potatoes or mashed sweet potatoes and a seasonal vegetable. Nutrition Facts Calories 309 Calories from Fat 72 (23%) (12%)Total Fat 8g (13%)Saturated Fat 3g Polyunsaturated Fat 1g Monounsaturated Fat 3g (26%)Cholesterol 78mg (8%)Sodium 184mg (29%)Potassium 998mg Total Carbohydrate 22g (13%)Dietary Fiber 3g Sugars 14g Sugar Alcohols 0g (65%)Protein 32g * Percent Daily Values are based on a 2,000 calorie diet. Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods. Copyright 2013 Aisle7. All rights reserved. Aisle7.com Read our healthy recipe definitions. Learn more about Aisle7, the company. Learn more about the authors of Aisle7 products. The information presented here is for informational purposes only and was created by a team of US-registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2014.