Really, any combination of dried fruit works in this stuffing…dried cherries and cranberries are two great alternatives.


  • Stuffing:
  • 1 tablespoon unsalted butter
  • 1 tablespoon olive oil
  • ¾ cup chopped dried apricots
  • ¾ cup chopped dried figs
  • ¾ cup chopped red onion
  • 1 tablespoon grated fresh ginger
  • ¼ cup brandy
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon chopped fresh sage
  • pinch salt
  • fresh ground black pepper to taste
  • Roast:
  • 3-½ lbs. boneless pork top loin roast
  • 2 tablespoons crushed cumin seeds
  • 2 tablespoons crushed coriander seeds
  • 1 tablespoon crushed mustard seeds
  • 1 tablespoon unsalted butter
  • 1 tablespoon olive oil
  • salt and pepper to taste


For the stuffing, heat the butter and olive oil in a skillet over medium heat. Add the apricots, figs, onion and ginger, and sautÈ about 5 minutes until the onion is tender. Carefully add the brandy so it does not catch fire, and cook down for another 3 minutes over low heat. Remove from the heat, and stir in the parsley, ginger, salt and pepper. Set aside to cool.

With a long thin knife, pierce the roast down the center, making a cut about 1-1/2 inch wide. Work from both ends to meet in the middle. With a small spoon (or your fingers) stuff the roast with the mixture from the skillet, filling the cavity evenly from one end to the other. Season the pork with salt and pepper. Combine the cumin, coriander, mustard in a mortar and pestle, and crush them together. Coast the roast in the spice mixture.

Sear the roast in the remaining butter and olive oil for about 3 minutes per side, then place in a 400∞F oven for 35-40 minutes, until a thermometer registers 145∞ in the center. Remove from the oven, cover, and let stand 15 minutes. Sprinkle with parsley.

Pork, Stuffings
MacGourmet downloadPork Loin Stuffed with Apricot, Fig and Ginger. To import, drag image to your MacGourmet recipe box.