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Fruit-Stuffed Pork Loin with Dijon-Garlic Crust: Main Image

Quick Facts

Nutrition Facts

Calories 309
  Calories from Fat 72 (23%)
(12%)Total Fat 8g
(13%)Saturated Fat 3g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
(26%)Cholesterol 78mg
(8%)Sodium 184mg
(29%)Potassium 998mg
Total Carbohydrate 22g
(13%)Dietary Fiber 3g
Sugars 14g
Sugar Alcohols 0g
(65%)Protein 32g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

Related Recipes

Fruit-Stuffed Pork Loin with Dijon-Garlic Crust


  • 1 boneless top loin pork roast, about 2 1/2 pounds

  • 3 oz dried apricots, (about 14)

  • 5 oz dried plums (prunes), pitted, (about 16)

  • 1/4 cup Dijon-style mustard

  • 1/4 tsp garlic powder

  • 1/4 tsp freshly ground black pepper

  • 2 carrots, peeled and cut into 1 inch chunks

  • 2 ribs celery, trimmed and cut into 1 inch chunks

  • 1 medium onion, cut into 1 inch chunks

  • 1 cup dry white wine

Dried fruit forms a colorful channel down the center of the roast, while the mustard coating creates a delicious crust.


  • Arrange an oven rack one-third up from the bottom of the oven. Preheat the oven to 350° F. Stand the roast on its end and insert a thin-bladed knife down the center of the roast lengthwise, creating a tube-like opening. Stuff the length of the roast with the dried fruit, stacking a piece of apricot on top of a prune as you stuff it. (If necessary, cut a slit at the other end of the roast and stuff half the fruit from one side of the roast and half the fruit from the other side.)
  • In a small bowl combine the mustard with the garlic powder and pepper. Rub the roast all over with the mustard mixture.
  • Arrange the carrots, celery, and onion in the bottom of a 9-by-13-inch baking pan. Place the roast on top of the vegetables. Pour the wine over top and add up to 1/2 cup water to the pan. (The liquid should cover the bottom of the pan but be below the bottom of the roast.)
  • Roast the pork, uncovered, for 45 minutes, or until an instant-read thermometer registers 150° F. (Insert the thermometer into the meat portion of the roast, keeping the tip away from the fruit.)
  • Remove from the oven, transfer the roast to a carving board, tent loosely with foil, and let rest until temperature reaches 160° F, about 10 minutes. (Discard the vegetables and liquid in the pan.)

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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2022.