Fruit & Nut-Stuffed Pork Roast
- This is the real centerpiece of your holiday feast…crunchy nuts, sweet fruits—yum! Dedicate a little time to its preparation and you can put your make-ahead roast in the fridge a few days before baking.
Go to David's Recipe Item Page for the full list of items that David has used in his recipes.
- 5 lb pork loin, bufferflied
- Salt and pepper to taste
- 1/2 cup butter
- 1/2 cup light brown sugar
- 1/3 cup pecans
- 1/3 cup walnuts
- 1/3 cup almonds
- 2 apples, peeled and diced
- 1/3 cup dried cranberries
- 1/3 cup golden raisins
- 1/4 cup pitted dates
- 1/4 cup dried prunes
- 1/4 cup dried apricots
- 1 Tbsp crystalized ginger, chopped
- 1 small bunch kale, stems removed and blanched
- Herb Mixture:
- 2 Tbsp chopped fresh rosemary
- 2 Tbsp chopped sage
- 2 Tbsp chopped thyme
- 2 Tbsp chopped parsley
- 1/4 cup fresh cider
- 1/2 cup honey
- 1/2 cup light brown sugar
- 1 Tbsp soy sauce
- 1 tsp ginger powder
- Preheat the oven to 375°F.
- To butterfly the pork loin (if not done by your butcher), start by placing the meat on a cutting board. With a knife about 1" above the board, cut through lengthwise until about 1" from the opposite side, being careful not to cut all the way through the loin. Roll open the loin. Make your next cut similarly, starting inside the loin where your last cut ended. When finished, you should have a large, flat rectangle laid out as though you just unrolled a jelly roll cake. Season the inside with salt and pepper.
- In a sauté pan, melt the butter, then add the brown sugar and stir. Add the nuts, fruit, ginger, 2/3 of your herb mixture, and season to taste with salt and pepper. Stir, remove from the heat, and let cool.
- To make the glaze, whisk together the ingredients in a bowl. Set aside.
- To prepare the roast, line the inside of the roast with kale leaves. Spread the nut mixture evenly across the kale. Roll the roast like a jelly roll, keeping the stuffing in place. Stop when the outer seam is on the underside of the roast. Tie with butcher's twine every 2". Place on a roasting pan.
- Brush the meat with some of the glaze, then sprinkle on the remaining herb mixture. Season the outside of the roast with salt and pepper.
- Roast in the oven for approximately 45 minutes, or until internal temperature reaches 145°F, basting every 15 minutes to achieve a nice color. Remove from the oven and cover loosely with foil. Let rest for about 10 minutes before carving.
To Make Ahead:
- The roast can be prepared, up until brushing with the glaze, and refrigerated for two or three days prior to roasting. When ready, preheat the oven to 375°F, make the glaze, brush on the loin, and follow the remaining directions above.
- Also, the stuffing mixture alone can be prepared and refrigerated until ready to use.