Pork Roast with Fruit Stuffing

21
Ingredients

20m
Prep Time

1.5h
Cook Time

1h 50m
Ready In

Recipe: #45008

August 18, 2025

Categories: Pork Roast, New England Christmas, Easter, Sunday Dinner, Oven Roast, Butter/Margarine, more

recipe by:
ForeverMama

"This is a succulent and sweet dish and fills the kitchen with aromas that announce "Sunday Dinner". And the slices of pork with their stained-glass stuffing, makes for a good looking dish to impress guests and to adorn a Holiday table."

Original is 6-8 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (633.8 g)
Calories 682.6
Total Fat - 30.1 g
Saturated Fat - 9.6 g
Cholesterol - 193.9 mg
Sodium - 4982.4 mg
Total Carbohydrate - 33.7 g
Dietary Fiber - 1.1 g
Sugars - 11.3 g
Protein - 67 g
Calcium - 97.5 mg
Iron - 3.5 mg
Vitamin C - 8 mg
Thiamin - 1.5 mg

FOR THE BRINE

Step 1

Combine all the ingredients in a large wide saucepan and bring to a boil. Reduce the heat and simmer for 5 minutes. Let cool until tepid.

Step 2

Make a long lengthwise cut almost all the way through the pork. Add the pork to the brine, cover, and refrigerate for 6 - 12 hours, giving it a turn once or twice.

FOR THE STUFFING

Step 3

Cover the dried fruit with boiling water and let sit for about 5 minutes, until softened. Drain. Set aside 1/4 cup of the cherries for the gravy. Chop the peaches coarse and combine with the remaining cherries. Season with pepper.

Step 4

Heat oven for 350-degrees F.

Step 5

Take the pork out of the brine and pat it dry. Open it flat, like a book, and cover with the stuffing, leaving a border of about an inch all around. Fold the pork closed and tie it shut with kitchen string, about every 1 1/2 inches. The stuffing will try to escape, but just poke it back in when you've finished tying the roast.

Step 6

Heat a large ovenproof skillet or a roasting pan over medium-high heat. Spoon in the oil, and when it shimmers, add the roast. Brown it on all sides, 10 - 15 minutes. Watch carefully and turn often so the roast doesn't scorch.

Step 7

Cover lightly with a piece of aluminum foil and slide the pork into the oven. Roast for 50 minutes, or until an instant-read thermometer reads 165-degrees F. Transfer the pork to a cutting board, tent it with foil, and let it rest while you prepare the gravy.

FOR THE GRAVY

Step 8

Pour of spoon the fat out of the pan and place the pan over medium heat. When the pan is sputtering, pour in the chicken stock and bring to a boil. Scrape up any of the browned bits in the pan as they soften, then add the reserved 1/4 cup cherries. Reduce the stock to 1/2 cup, which will take 15 - 20 minutes.