Festive Fruit & Walnut Stuffed Pork Roast

By sandycon

A beautiful stuffed pork roast filled with a medley of fruit and walnuts livens up both the plate and the palate! Pork roasts go well with fruit and nuts - this makes for a wonderful holiday meal.

Ingredients

• 2 teaspoons olive oil
• 1 /4 cup onion, coarsely chopped
• 2 garlic cloves, minced
• 1 teaspoon fresh thyme
• 1 teaspoon fresh sage
• 1 /2 cup chicken or vegetable stock
• 1 pear, peeled and cored; coarsely chopped
• 1 Granny Smith Apple, peeled, cored and coarsely chopped
• 1 /4 cup dried cranberries
• 4 soft dried apricots, coarsely chopped
• 3/4 cup chopped walnuts
• 1 /2 cup apple or cranberry juice, divided
• 1 – 3 pound boneless pork loin roast, trimmed
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper

Preparation

Step 1

Preheat oven to 400 degrees.

In a large saucepan over medium heat, heat the oil and then add the onion and garlic.

Sauté until onion is tender 3-5 minutes. Add the thyme and sage and the stock. Cook down.

Scrape the pan to loosen any material and add to this mix the chopped pear and apple. Lower the heat and cook about 5 minutes. Add the cranberries, apricots, walnuts and 1/4 cup of juice.

Cook down again – about 5 minutes until the liquid has been absorbed and the nut fruit mixture is thick. Remove 1/3 cup fruit medley and set aside in a bowl. Cool both.

Heat oil in a large sauté pan. Add roast and sear on all sides until well-browned. Transfer to the prepared rack set in the roasting pan and roast until a thermometer inserted in the center registers 145 to 150 degrees F, about 1 hour to 1 hour and 15 minutes.

Whisk remaining apple juice and deglaze roasting pan. Pour into reserved fruit mixture.