Apricot-Stuffed Pork with Port Molasses Glaze

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Recipe intro

This recipe for apricot stuffed pork with port molasses glaze is a delightful combination of sweet and savory flavors. The tender pork is filled with a mixture of dried apricots, breadcrumbs, and herbs, creating a burst of fruity goodness with every bite. The glaze, made with port wine and molasses, adds a rich and glossy finish to the dish. Perfect for a special occasion or Sunday dinner, this recipe will impress your guests and leave them wanting more.

Keywords: apricot, pork, stuffed, glaze, port molasses.

Apricot stuffed pork with port molasses glaze recipe details

Apricot stuffed pork with port molasses glaze recipe, recipe Rating: 4.8
Number of votes:126

A hearty, tender pork loin with the sweetness of port, molasses and apricot.
Ready in: 1 hour 50 mins

Ingredients

Serves: 6

• 3/4 cup chicken stock
• 1 cup pitted prunes or figs, chopped
• 1 cup dried apricots, chopped
• 2 pounds boneless pork loin
• Salt and pepper, to taste
• 1 clove garlic, finely chopped
• 1 teaspoon dried thyme
• 2 tablespoons port wine
• 2 tablespoons dark molasses

Preparation method

Prep: 20 mins | Cook: 1 hour 30 mins

1. Pour chicken stock into a saucepan and bring to a boil. Place prunes and apricots in a bowl and pour the hot stock over the fruits; cover and soak for 15 minutes. Pour off the liquid into another bowl and combine the fruits with garlic and thyme.
2. Meanwhile, preheat oven to 325 degrees F. Using a paper towel, dry the pork loin’s surfaces, then sprinkle with salt and pepper.
3. Use a spatula to cover one of the long sides of the loin with the fruit mixture. Then roll up the pork and tie with kitchen string. Place on a rack over a baking pan and place in oven. Bake for 30 minutes.
4. In a small bowl, whisk the chicken broth from the fruit, the port, and the molasses together. Pour into a saucepan and heat over medium until the liquid comes to a boil, then brush the hot mixture over the pork.
5. Bake the pork for 1 more hour, occasionally removing from oven to add more glaze. The meat should be at least 170 degrees F internally.