Fruit-Stuffed Loin of Pork

Preparation info
  • 8 to 10

    portions
    • Difficulty

      Medium

Appears in

By Julee Rosso and Sheila Lukins

Published 1982

  • About

Ingredients

  • Approximately 1 cup pitted prunes
  • Approximately 1 cup dried apricots
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Method

  1. Preheat the oven to 350°F.
  2. Using the handle of a wooden spoon, push the dried fruits into the pocket in the roast, alternating the prunes and apricots.
  3. Cut the garlic into thin slivers. Make deep slits in the roast with the tip of a knife and