Pork Roast With Marsala-Fruit Stuffing Recipe

Name: Pork Roast With Marsala-Fruit Stuffing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (2 1/2-pound) boned pork loin roast; Fruit stuffing:; 1 cup sweet Marsala; 1/2 cup chopped dried apricots; 1/2 cup chopped pitted prunes; 1 tablespoon stick margarine or butter; 1/4 cup chopped onion; 1/4 cup chopped celery; 2 garlic cloves, chopped; 1/2 cup dry breadcrumbs; 1/4 teaspoon salt; 1/4 teaspoon dried marjoram; 1/4 teaspoon dried thyme; 1/4 teaspoon dried rubbed sage; 1/4 teaspoon black pepper; Spice rub:; 1/4 cup packed brown sugar; 2 tablespoons sweet Marsala; 1/4 teaspoon ground allspice; Cooking spray

Servings: persons

1 (2 1/2-pound) boned pork loin roast
Fruit stuffing:
1 cup sweet Marsala
1/2 cup chopped dried apricots
1/2 cup chopped pitted prunes
1 tablespoon stick margarine or butter
1/4 cup chopped onion
1/4 cup chopped celery
2 garlic cloves, chopped
1/2 cup dry breadcrumbs
1/4 teaspoon salt
1/4 teaspoon dried marjoram
1/4 teaspoon dried thyme
1/4 teaspoon dried rubbed sage
1/4 teaspoon black pepper
Spice rub:
1/4 cup packed brown sugar
2 tablespoons sweet Marsala
1/4 teaspoon ground allspice
Cooking spray

1
Preheat oven to 400u00b0.
2
Trim fat from roast; set aside.
3
To prepare fruit stuffing, combine 1 cup Marsala, apricots, and prunes in a saucepan; bring to a boil. Reduce heat to medium; cook 5 minutes. Melt margarine in a nonstick skillet over medium-high heat. Add onion, celery, and garlic; saute 2 minutes. Remove from heat; stir in apricot mixture, breadcrumbs, and next 5 ingredients (breadcrumbs through pepper). Cut a 1 1/2-inch-wide horizontal slit into the short end of roast; cut through to the other end of roast to form a deep pocket using a long thin knife. Spoon fruit stuffing into pocket; pack using the handle of a wooden spoon.
4
To prepare spice rub, combine sugar, 2 tablespoons Marsala, and allspice. Score a diamond pattern on top of roast using a sharp knife; spread spice rub over top. Place roast, rub side up, on a broiler pan coated with cooking spray. Insert meat thermometer into meaty part of roast. Bake at 400u00b0 for 1 hour and 15 minutes or until thermometer registers 160u00b0 (slightly pink). Cover and let stand 10 minutes before slicing.

266

kcal

Calories

Fat

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 20 ingredients. The key ingredients include: 1 (2 1/2-pound) boned pork loin roast, Fruit stuffing:, 1 cup sweet Marsala, 1/2 cup chopped dried apricots, and more.

Yes, Pork Roast With Marsala-Fruit Stuffing 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 Roast With Marsala-Fruit Stuffing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions