Pot-Roasted Pork Loin Stuffed with Prunes & Dried Apricots

Pot-Roasted Pork Loin Stuffed with Prunes & Dried Apricots
Photo by Scott Phillips (top photo)


  • 2 tsp. chopped fresh thyme
  • ½ cup pitted prunes
  • 2 cups dry red wine
  • 1 onion, chopped
  • ½ tsp. ground cinnamon
  • ¼ tsp. ground nutmeg
  • 1 cup veal stock or homemade or low-salt canned chicken broth; more if needed
  • + 8 more ingredients
    • 1 Tbs. vegetable oil
    • 4 to 6 whole blanched almonds, toasted
    • 2 Tbs. unsalted butter
    • ½ cup dried apricots
    • 2-lb. boneless pork loin
    • ¼ cup red-wine vinegar
    • Kosher salt and freshly ground black pepper
    • ¼ tsp. ground cloves

Heat the oven to 350°F. Trim the pork and make a horizontal slit in the meat, cutting almost through to the other side. Open the meat flat, like a book, so it's an even thickness. Stuff 4 to 6 of the apricots with almonds and wrap each apricot with a prune. Lay the prunes along the center of the...

View full recipe at Fine Cooking


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