Apricot and Prune Stuffed Pork Loin

Succulent dried fruits make this Apricot and Prune Stuffed Pork Loin a great choice for a dinner party or an alternate entree for holidays!

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INGREDIENTS

[{"selector":"#anim-84936244-af48-4466-a6d5-0e940d891d3a","keyframes":{"opacity":[0,1]},"delay":200,"duration":2000,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] - Boneless top loin pork roast - Dried apricots - Prunes - Carrots - Celery - Onion - Dijon mustard - Brown sugar - Salt SEE FULL INGREDIENTS

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.

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Stuff the Roast Use some paper towels to dry the roast before you begin prepping.

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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.

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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.

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Add Vegetables Scatter the carrots, celery, and onion in the bottom of a 9×13 roasting pan.

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