Fruit Filled Pork Roast

By MaryEllen

Joyce Buzinski found this recipe when she was told she had to make dinner for Michael's soon to be in-laws! All were impressed!

Ingredients

• 2 2 2 Tablespoons unsalted butter
• 3 3 3 small shallots, finely minced
• 3 3 3 cloves garlic clove, minced
• 2 2 1 teaspoons fresh thyme leaves or 1 teaspoon dried thyme
• 1/2 1/2 1/2 cup apple cider or apple juice
• 1 1 1 cup pitted prunes
• 8 8 8 dried peach halves, cut into thin strips
• 2 2 2 slices lemon
• 1/2 1/2 1/2 teaspoon pepper
• 1/4 1/4 1/4 teaspoon salt
• 4 4 4 pound boneless pork loin roast, at room temperature, butterflied
• 1 1/2 1 1/2 1/2 teaspoon fennel seed, crushed finely
• APPLE CIDER GRAVY
• 1 1/4 1 1/4 1/4 cup chicken broth or water
• 1 1/4 1 1/4 1/4 cup apple cider or apple juice
• 4 4 4 dried peach halves, diced
• 1/8 1/8 1/8 teaspoon salt
• 1/8 1/8 1/8 teaspoon pepper
• GRAVY
• 10 10
• 325°F Temperature: 325°F
• Nutrition Facts
• 1/10 Serving size: 1/10 of a recipe (15 ounces).
• 2000 daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
• Nutrition information calculated from recipe ingredients.
• Amount Per Serving
• 463.8 463.8
• 112.02 From Fat (24%) 112.02
• % Daily Value
• 12.51g 19% 12.51g 19%
• 4.88g 24% 4.88g 24%
• 105.9mg 35% 35%
• 282.61mg 12% 12%
• 1524.71mg 44% 44%
• 46.27g 15% 46.27g 15%
• 2.54g 10% 10%
• 6.5g 6.5g
• 44.38g 89% 89%
• Tips
• to to can be difficult to find. I substituted dried apricots. I also used a package of mixed fruit instead of the prunes and added apricots to the filling as well.
• Reviews
• 4 4 1/17/2009 stars - ME 1/17/2009

Preparation

Step 1

1. Preheat oven to 325F.

2. In a small saucepan melt butter over low heat. Add shallots, garlic and thyme leaves. Cook, stirring frequently, 3 minutes or until vegetables are softened.

3. Add apple cider and heat to boiling. Add prunes, peach halves lemon slices, 1/4 t. of the ground pepper and 1/4 t. salt. Mix well. Let fruit mixture steep 10 minutes

4. Lay the pork loin, trimmed side down on work surface with one long side facing you and the thicker meatier edge farther from you. Sprinkle with the remaining pepper and minced fennel seeds. Beginning with the long side to you, roll pork tightly into a long cylinder.

5. With think cotton kitchen string, tie roast crosswise at 1 ninch intervals. Place on a wire rack in a roasting pan. Bake in center of oven for 1 1/2 hours or until roast reaches 145F on a meat thermometer.

6. Remove pork from the oven, reserving juices for gravy. Transfer to a cutting board. cover with foil and let stand 10 minutes while you prepare the gravy.