Pork Roast with Marsala-Fruit Stuffing

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Marsala is a rich, sweet wine from Sicily. If it's not available, use port or sherry instead.
10 servings (serving size: 3 ounces stuffed pork)


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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


Preheat oven to 400°.

Trim fat from roast; set aside.

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.

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 400° for 1 hour and 15 minutes or until thermometer registers 160° (slightly pink). Cover and let stand 10 minutes before slicing.

Created date

September 2002

Nutritional Information

Calories 238
Caloriesfromfat 32 %
Fat 8.5 g
Satfat 2.7 g
Monofat 3.8 g
Polyfat 1.2 g
Protein 20.1 g
Carbohydrate 20.2 g
Fiber 1.1 g
Cholesterol 54 mg
Iron 1.9 mg
Sodium 190 mg
Calcium 38 mg