Fruit and Walnut-Stuffed Pork Loin

Fruit and Walnut–Stuffed Pork LoinRecipe
Photo: Becky Luigart-Stayner; Styling: Jan Gautro
Dried fruits are rehydrated in a blend of orange-flavored liqueur and red wine. Use a combination of orange juice and chicken broth for a nonalcoholic alternative. The pork loin is coated in a breadcrumb mixture to form a crisp crust.


8 servings (serving size: 2 slices)

Recipe from

Cooking Light

Nutritional Information

Calories 323
Caloriesfromfat 35 %
Fat 12.4 g
Satfat 3.7 g
Monofat 4.5 g
Polyfat 3.1 g
Protein 29.7 g
Carbohydrate 18.9 g
Fiber 1.4 g
Cholesterol 79 mg
Iron 1.9 mg
Sodium 573 mg
Calcium 41 mg


1/2 cup dry red wine
1/4 cup dried sour cherries
1/4 cup chopped dried apricots
1/4 cup chopped dried plums
2 tablespoons Triple Sec (orange-flavored liqueur)
1/3 cup finely chopped walnuts
2 tablespoons chopped shallots
1 1/4 teaspoons salt, divided
1/2 teaspoon grated lemon rind
2 (1-ounce) slices French bread
1 teaspoon chopped fresh thyme
1/4 teaspoon freshly ground black pepper
2 garlic cloves, minced
1 (2 1/2-pound) boneless center-cut pork loin roast, trimmed
2 tablespoons Dijon mustard
Cooking spray
Parsley sprigs (optional)


1. Preheat oven to 400°.

2. Combine first 5 ingredients in a medium microwave-safe bowl; microwave at HIGH 2 minutes. Let stand 10 minutes or until fruit is plump. Drain mixture through a sieve, reserving fruit mixture. Combine fruit mixture, walnuts, shallots, 1/4 teaspoon salt, and rind.

3. Combine 3/4 teaspoon salt, French bread, and next 3 ingredients (through garlic) in a food processor; process until fine crumbs form.

4. Cut pork in half lengthwise, cutting to, but not through, other side; open halves, laying the pork flat. Starting from center, cut each half lengthwise, cutting to, but not through, other side; open halves, laying pork flat. Cover with plastic wrap; pound to an even thickness. Discard plastic wrap. Spread fruit mixture over pork, leaving a 1/2-inch border. Roll up pork, jelly-roll fashion, starting with one long side. Secure with wooden picks. Sprinkle outside of pork evenly with remaining 1/4 teaspoon salt; brush evenly with mustard. Sprinkle breadcrumb mixture over pork; press gently to adhere. Place pork on a broiler pan coated with cooking spray. Bake at 400° for 55 minutes or until a meat thermometer inserted in the thickest part registers 155°. Let pork stand 10 minutes. Remove wooden picks. Cut into 16 (1/2-inch-thick) slices. Garnish with parsley sprigs, if desired.


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