Fruit-Stuffed Loin of Pork

Stuff w/ prune apricot minced onion mayo bread crumbs in roulade: ~ 1 C. . Marsala honey clementine juice.<2lbs, bake at 425 ~40 minutes on rack. Sweetness not overpowering, super moist. And timing good for roastie Yukons. With big wedges Honey Crisp and carrots 🥕 on the sheet pan. Success for this solo cook is delicious dinner and only meat leftover...reheat on scalloped potatoes or in stuffing?

Or, as alternative to the cookbook instruction, see this from article that linked w/the NYT Cooking recipe. Between step 1 and 2, per the article, see this: "...stuffing the pork loin with apricots and prunes by cutting a long slit in the meat lengthwise, nestling the dried fruit in between the two halves of the loin, and binding the whole thing up with cooking twine." You have to create a pocket with knife (or original recipe) or cut a slit, to get the fruit in per step 2.

I made some arbitrary cooking method changes along the way: I Sous vide the pork with the full recipe for 2.5 hours at 137 degrees. Deliciously moist and tender. I used the Madeira/molasses sauce in the sous vide bag and then poured it over the pork when served. Next time, I’ll reduce the sauce to thicken it to accentuate the flavors. Highly recommend.

Fabulous!!! I've used for a brunch buffet and dinners. Great served cold

I love to cook with pork and it is always a favorite with guests. This one was no exception! Used a chunk of pork entrecote. Delicious and incredibly moist. Served aside of brussel sprouts with bacon and maple syrup and foil-baked potatoes with ranch dressing spices, bacon and cheddar. Yummmyy! How could anyone get this recipe to come out dry??? Will certainly add this to my many favorite pork roast/tenderloin recipes!

...And this is one reason I rarely cook pork. Dry, tough and ok flavor but not great. Meh

So delicious... used port because I had no Madeira...excellent substitution... made the full complement of sauce although I had a much smaller pork loin... just so good!

This is one of the most delicious recipes of all time. I have cooked it many times and it never fails to delight my guests. Super easy, it is a bonus for any cook, from novice to expert. Also delicious the next day, but don't count on any leftovers.

This is also from the infamous Silver Palate cookbook #1, it's an all time favorite - great for a big crowd. I cooked a five pounds pork loin using this recipe for 12 on Christmas. Watch the madeira sauce closely in the roasting pan and replenish it to keep from burning.