If you’re looking for a show-stopping main dish that’s both elegant and easy to pull off, this Apricot and Prune Stuffed Pork Loin is perfect. With a savory mustard crust and sweet dried fruit in the center, this pork loin is a beautiful option for your holiday table.
This is one of those recipes that feels a little fancy without being too fussy, and it’s surprisingly simple to make ahead. It may feel like it comes from a nice restaurant, but it’s perfectly at home in a Southern kitchen.
Recipe Snapshot
Cuisine: American
Cooking Method: Oven
Total Time: 1 Hour, 5 Minutes
Servings: 8
Primary Ingredient(s): Pork loin, dried apricots, prunes, Dijon mustard, carrots, celery, onion
Skill Level: Easy
WHAT PEOPLE ARE SAYING …
⭐⭐⭐⭐⭐
“I love this…a good, old fashioned and really pretty simple but fabulous dish.”
— Barbara | Creative Culinary
What You’ll Like About This Recipe
- It makes a great centerpiece for a Thanksgiving or Christmas dinner.
- It looks impressive but is really quite easy to make.
- This recipe will make plenty of leftovers, so you can enjoy it for days to come.
For readers who enjoy the stories that often surround recipes, I’ve written more about my personal memories over on my Substack, Notes From the Kitchen.
Ingredient Notes
- Boneless Pork Loin — If you can find an approximately 2-pound boneless top loin pork roast, sometimes labeled “center-cut pork loin,” that’s exactly what you’ll need. You may find that your grocery has only much larger loins on offer. Some stores will cut a smaller piece for you, and some simply don’t have anyone skilled to do so. Pork loin is very easy to cut into portions yourself using a very sharp knife. Do note that pork loin is absolutely not the same as pork tenderloin. The tenderloin is very much smaller and cooks much faster. A loin roast will have the right size and structure for creating that beautiful pocket for stuffing in the center. Choose a pork loin with a little marbling but not excessive fat, and avoid any that are pre-seasoned.
- Dried Apricots – Dried apricots have a gentle sweetness and a lovely pop of color. I prefer standard dried apricots rather than the very soft “moist” varieties, because they hold their shape nicely inside the roast. They may feel quite firm, but the quick soak in hot water makes them plump and tender.
- Prunes — Prunes add a richness that balances the brighter apricots. And, don’t worry, this dish doesn’t taste like dessert. The fruit simply complements the savory pork.
- Dijon Mustard — My preferred Dijon mustard is Maille brand. It has a much more mellow flavor than some others that are quite sharp.
- Brown Sugar — Just a small amount of brown sugar in the glaze helps the exterior brown and balances out the flavors. It doesn’t make the dish sweet; it simply rounds out the flavors.
- Carrots, Celery, and Onion — The vegetables act as both a flavor base for the sauce and a natural roasting rack. Cut them into fairly large chunks, so they hold up during cooking.
- Chicken Broth or Stock — Use a good-quality broth or stock since it becomes the base of your pan sauce. Homemade chicken broth is wonderful if you have it, but a reliable store-bought option works perfectly well.
Every ingredient here is straightforward and easy to find, which is one of the reasons I love this recipe. It looks impressive on the table, but it’s made from simple grocery store staples.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
How to Make Apricot and Prune Stuffed Pork Loin
Rehydrate the Prunes and Apricots
- To make this lovely stuffed pork loin, start by covering the prunes and apricots with hot water. Let them sit for 10-15 minutes and then drain them well.
Pro Tip
Note that if your prunes are very moist, they may not need soaking. Use your own judgment.
Preheat the Oven
- Preheat the oven to 350 degrees and place the bottom rack in the lower third of the oven.
Stuff the Roast
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- Use some paper towels to dry the roast before you begin prepping.
- Stand the roast on its end and insert a long, thin-bladed knife down the center of the roast lengthwise to create an opening all the way through the meat. Twist the knife gently to enlarge the opening a little.
- Stuff the length of the roast with the dried fruit, alternating prunes and apricots. If necessary, stuff halfway from one end, turn the roast over, and finish stuffing from the other end.
Add Vegetables
- Scatter the carrots, celery, and onion in the bottom of a 9×13 roasting pan.
Pro Tip
The veggies serve two purposes in this recipe. Placing them in the bottom of the pan, they act as a rack for the pork loin to sit on. They also add their flavor to the roast and the sauce.
Coat the Outside of the Roast
- Combine the Dijon mustard, brown sugar, salt, garlic powder, and pepper in a small bowl. Mix well. Rub the roast all over with the mustard mixture.
- Place the roast on top of the vegetables in the roasting pan. Pour the chicken broth or stock into the pan until it comes just more than halfway up the vegetables. The level of the stock should be below the bottom of the roast.
Bake
- Cook uncovered for 45-50 minutes (calculate 20-25 minutes per pound) or to an internal temperature of 150°F. (The roast will increase in temperature as it rests.)
- Remove the roast from the oven and transfer it to a carving board. Tent loosely with foil and let rest for about 10 minutes or until the internal temperature reaches 160°F.
Make the Sauce
- Discard the vegetables. Strain the pan juices into a small skillet or saucepan. There should be at least 3/4 cup liquid. Add a little additional chicken stock if needed. Bring to a boil. Mix the cornstarch with 2 tablespoons of water. Stir the cornstarch mixture into the boiling pan juices. Cook, stirring, until thickened.
- Serve slices of pork loin with a little of the sauce.
Recipe Success Tips
- Cutting the pocket. If you’ve never stuffed a roast this way before, don’t worry! It’s not hard to do if you just take your time. A long, thin-bladed knife (like a boning or carving knife) works best. Aim for the center of the roast and keep the blade steady as you push through. Twisting gently will help widen the pocket without slicing all the way through.
- Even stuffing. To keep the filling evenly distributed, alternate the apricots and prunes as you go. Use the handle of a wooden spoon to help nudge the fruit into the center of the loin without tearing the meat.
- Pan setup. The vegetables under the roast do double duty here. They raise the meat off the bottom of the pan so it roasts evenly, plus they add flavor to the drippings for the sauce.
- Resting time is important. Letting the loin rest before slicing helps the juices redistribute throughout the meat. If you slice too soon you’ll lose much of the moisture.
- Perfect for entertaining. The finished dish can sit out for 15–20 minutes and still be perfectly warm and tender, making it great for holiday buffets or dinner parties.
- Make ahead tip. You can prep the entire roast, stuffed, seasoned, and ready to go, a day in advance. Wrap it tightly in plastic wrap and refrigerate overnight. Set it out 30 to 45 minutes before baking to take the chill off.
Recipe Variations
If apricots and prunes aren’t your thing, here are some alternate ideas for stuffing the pork loin.
- An apple-cranberry stuffed loin is especially nice for Thanksgiving. Use a mix of dried apples and dried cranberries in place of the apricots and prunes, and add a pinch of ground sage or thyme to the mustard rub.
- Skip the fruit entirely and make a savory, cheesy stuffing with finely chopped, sautéed mushrooms, garlic, and shredded Gruyère or Swiss cheese. A little fresh thyme in the mustard rub goes well with this combination.
- A tablespoon or two of chopped pecans or walnuts added along with the fruits makes a nice nutty variation with a little crunch and richness.
- Make a wine-enhanced version by replacing half of the chicken broth with dry white wine in the roasting pan.
Storage and Reheating
The leftovers from this recipe are really something to look forward to. They can be stored in an airtight container in the refrigerator for up to three days.
To reheat, place slices in a covered baking dish with a splash of chicken broth and warm in a 325-degree oven until heated through. For a quicker option, cover slices with a damp paper towel and warm them in the microwave.
For advanced planning, you can even freeze the cooked and cooled pork loin. Wrap it tightly in foil and place it in a freezer-safe bag for up to two months. Thaw overnight in the fridge and reheat using the methods above.
Questions About Apricot and Prune Stuffed Pork Loin
It has a mild natural sweetness from the dried fruit, but the mustard and pan sauce create a lovely balance. It’s primarily a savory recipe with just a hint of complementary fruity flavors.
This recipe really benefits from roasting in the oven, where the outside can develop that beautiful glaze and the vegetables can caramelize a bit. A slow cooker could work in a pinch, but because it’s a moist environment, you’ll miss out on much of the flavor and texture acquired through roasting.
It pairs beautifully with Southern Sweet Potato Casserole, Stick of Butter Rice, Oven Roasted Asparagus, or a simple green salad. A little cranberry sauce goes really well if you’re serving it for the holidays.
More Savory Pork Recipes
If you like this recipe, you’ll also want to try these!
Marinated Pork Loin
One Dish Pork Chops and Rice
Apple Pecan Stuffed Pork Chops
Skillet Braised Pork Chops
Have a question or thought to share?
If you have a question about the recipe or if you’ve made it and want to share how it turned out, I would truly enjoy hearing from you. Just scroll down to leave a comment or add your star rating.
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Recipe
Apricot and Prune Stuffed Pork Loin
Ingredients
- 12 dried apricots
- 12 prunes
- 2 pounds boneless top loin pork roast
- 2 carrots trimmed and cut into 1-inch chunks
- 2 ribs celery trimmed and cut into 1-inch chunks
- 1 medium onion peeled and cut into 1-inch chunks
- ¼ cup Dijon mustard
- 2 tablespoons brown sugar
- ½ teaspoon salt
- ¼ teaspoon garlic powder
- ¼ teaspoon black pepper
- 1 cup chicken broth or stock
- 1 tablespoon cornstarch
Instructions
- Cover the prunes and apricots with hot water. Let sit for 10-15 minutes. Drain.12 dried apricots, 12 prunes
- Preheat the oven to 350 degrees with the bottom rack in the lower third of the oven.
- Dry the roast well with paper towels before you start prepping it.
- Stand the roast on its end and insert a thin-bladed knife down the center of the roast lengthwise to create an opening all the way through the meat. Twist the knife gently to enlarge the opening a little.2 pounds boneless top loin pork roast
- Stuff the length of the roast with the dried fruit alternating prunes and apricots. If necessary, stuff halfway from one end, turn the roast over and finish stuffing from the other end.
- Place the carrots, celery, and onion in the bottom of a 9×13 roasting pan.2 carrots, 2 ribs celery, 1 medium onion
- Combine the Dijon mustard, brown sugar, salt, garlic powder, and pepper in a small bowl. Mix well. Rub the roast all over with the mustard mixture.¼ cup Dijon mustard, 2 tablespoons brown sugar, ½ teaspoon salt, ¼ teaspoon garlic powder, ¼ teaspoon black pepper
- Place the roast on top of the vegetables in the roasting pan. Pour the chicken broth or stock in the pan until it comes just more than halfway up the vegetables. The level of the stock should be below the bottom of the roast.1 cup chicken broth or stock
- Cook, uncovered, for 45-50 minutes (calculate 20-25 minutes per pound) or to an internal temperature of 150F . (The roast will increase in temperature as it rests).
- Remove the roast from the oven and transfer to a carving board. Tent loosely with foil and let rest for about 10 minutes or until the internal temperature has reached 160 degrees.
- Discard the vegetables. Strain the pan juices into a small skillet or saucepan. There should be at least ¾ cup liquid. Add a little additional chicken stock if needed. Bring to a boil. Mix the cornstarch with 2 tablespoons of water. Stir the cornstarch mixture into the boiling pan juices. Cook, stirring, until thickened.1 tablespoon cornstarch
- Serve slices of pork loin with a little of the sauce.
Notes
- Note: if the prunes are very moist, they may not need soaking. Use your own judgment.
- Leftovers make delicious sandwiches! Slice the roast very thin, rewarm it and serve as an open-faced sandwich with leftover sauce drizzled on top.
- Store any leftovers in a tightly sealed container in the refrigerator for up to 3 days.
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
The pork was moist and tasty.. I used a strong mustard and I’d warn not to go all the way to 1/4 c as it was a little overpowering. I’ll use the recipe again. Thanks
Yes, it depends very much on what brand Dijon you use. For instance, Maille is much more mellow than Grey Poupon (to name two commonly available brands). Other brands will definitely vary.
This looks so moist. Love the idea of adding the prunes and apricot in the middle for a burst of flavor.
It is surprisingly moist. As you know, lean pork can really dry out quickly. The veggies and broth in the pan along with the glaze on this roast help keep that from happening.
Looks beautiful Lana. I love a good pork loin.
Me, too, Paula. And I love your recipe with the portabellas and dried tomatoes. Yum!
OH! Pork Loin Stuffed with Prunes and Apricots, yes please! Pair with a nice German riesling!
Matt – I know so little about wine, but I do know riesling. It’s my absolute favorite. And I think it would be great with this recipe.