Recipe Center Main Dishes
Fruit Stuffed Pork Loin Roast


4 lbs. boneless pork loin roast prepared for stuffing
1 cup Mariani Pitted Plums
1 cup Mariani Dried Apricots
1 garlic clove
Salt and freshly ground pepper

8 tablespoons sweet butter
1 tablespoon dried thyme
1 cup Madera wine
1 tablespoon molasses
Watercress for garnish


Preheat oven to 350 degrees. Using the handle of a wooden spoon, push the dried fruits into the picket in the roast, alternating prunes and apricots. Cut the garlic into thin slivers. Make deep slits in the roast with the tip of a knife and push garlic into the slits. Tie roast with twine and rub surface with salt and pepper. Set roast in a shallow baking pan, and smear butter over the roast. Sprinkle with thyme. Stir Madera wine and molasses together in a small mixing bowl. Pour over the roast. Set pan on the middle rack of the oven and bake for 1 ½ hours. (approximately 20 minutes per lb.) basting frequently. When roast is done (do not overcook), remove from oven and let it stand loosely covered with foil for 15 or 20 minutes. Cut into thin slices, and arrange slices on a serving platter. Spoon pan juices over the slices. Garnish platter with watercress and serve immediately.

Makes 8-10 servings.

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