Pork and Fruit Casserole Recipe

Name: Pork and Fruit Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 16 pitted prunes, halved; 16 dried apricots, halved; ½ teaspoon allspice; 12 orange, zest of, grated; 12 orange, juice of; 12 lemon, zest of, grated; 12 lemon, juice of; 1 cup dry white wine; 4 -5 lbs pork loin, boned and rolled; ½ teaspoon black pepper; 1 teaspoon dried sage; 2 tablespoons butter; 1 tablespoon vegetable oil; 1 tablespoon brown sugar; 1 clove garlic, minced; 2 large apples, peeled,cored and sliced; 2 teaspoons cornstarch; ½ cup apple juice

Servings: persons

16 pitted prunes, halved
16 dried apricots, halved
½ teaspoon allspice
12 orange, zest of, grated
12 orange, juice of
12 lemon, zest of, grated
12 lemon, juice of
1 cup dry white wine
4 -5 lbs pork loin, boned and rolled
½ teaspoon black pepper
1 teaspoon dried sage
2 tablespoons butter
1 tablespoon vegetable oil
1 tablespoon brown sugar
1 clove garlic, minced
2 large apples, peeled,cored and sliced
2 teaspoons cornstarch
½ cup apple juice

1
The night before, place dried prunes and apricots in a bowl.
2
Add allspice, juice and rind of 1/2 orange and lemon and white wine.
3
Stir to combine and soak overnight, covered.
4
The following day, rub pork on all sides with pepper and sage.
5
In a large casserole or Dutch oven, brown pork in butter and oil.
6
Pour soaked fruit mixture over pork.
7
Sprinkle on brown sugar and garlic, cover and simmer 2 hours, basting frequently.
8
Skim off fat.
9
Add sliced apples and cook 20 minutes longer.
10
Remove roast to warm platter.
11
Mix cornstarch and apple juice.
12
Stir in pan juices.
13
Cook until thickened.
14
Slice pork and serve topped with fruit gravy.

848

kcal

Calories

Fat

150

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 16 pitted prunes, halved, 16 dried apricots, halved, ½ teaspoon allspice, 12 orange, zest of, grated, and more.

Yes, Pork and Fruit Casserole falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pork and Fruit Casserole

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions