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Fruit and Nut Stuffed Pork Loin with Pineapple Glaze - Oven Method
Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Here’s an elegant one pan dinner worthy of a dinner party. The trickiest part is double-butterflying the pork loin. If that seems overwhelming to you, ask your butcher to prepare the pork loin before you leave the store.
Course: Entrées
Cuisine: American
Keyword: Pork, Holiday Favorites
Servings: 4
Calories: 745 kcal
Author: Meredith Laurence
  • 4 cups cubed Hawaiian sweet bread
  • cup warm chicken stock
  • ¼ cup grated onion
  • ½ cup diced dried pineapple
  • ½ cup diced dried mango
  • ½ teaspoon dried sage
  • 2 tablespoons chopped fresh parsley
  • 1 egg lightly beaten
  • cup chopped mixed nuts pistachios, cashews, pecans, almonds, but no peanuts
  • ½ teaspoon salt
  • freshly ground black pepper
  • 1 1/2 pounds pork loin roast about 12 inches in length
  • 8 ounces pineapple preserves
  • 1 tablespoon soy sauce
  • 1 tablespoon brown sugar
  • ½ head broccoli florets
  • ½ head cauliflower florets
  • olive oil
  1. Pre-heat the oven to 425°F.
  2. Make the stuffing by combining the bread cubes, warm chicken stock and grated onion together in a bowl. Stir in the dried pineapple, mango, sage, parsley, egg, chopped nuts, salt and freshly ground black pepper. Combine well.
  3. Double butterfly the pork loin as follows. Place the pork loin on a cutting board with one end pointing towards you. Using a long slicing knife, make a slice into the pork loin parallel to the cutting board and about 1/3 of the way from the top surface of the loin. Stop before you slice completely through the loin. Flip the pork loin over so that the cut side is away from your knife and what was the bottom of the loin becomes the top. Make another incision into the pork loin, parallel to the cutting board and 1/3 of the way down from the top surface of the loin. Stop before you slice completely through the loin. Open the flaps of meat so that the pork loin is now a large rectangle three times its original width.
  4. Cover the pork with a piece of plastic wrap and pound the meat lightly with a meat mallet to an even thickness.
  5. Season the pork with salt and freshly ground black pepper. Spread the stuffing on top of the pork, leaving a 1-inch border on one short end. Starting from the other end roll the pork into a log, jelly-roll style. Tie the pork loin with kitchen twine in 3 to 4 places down the roast to secure it, rub the outside of the roast with olive oil and season it with salt and freshly ground black pepper. Transfer the pork to a large roasting pan.
  6. Transfer the pan to the oven and roast at 425°F for 20 minutes.
  7. While the meat is cooking, make the glaze by combining the pineapple preserves, brown sugar and soy sauce in a bowl. After 20 minutes of roasting, brush some of the glaze over the pork loin. Add the broccoli and cauliflower florets around the roast, drizzling with olive oil and seasoning with salt and pepper. Roast for an additional 20 minutes, glazing the pork two more times during the cooking process. The pork should reach an internal temperature of 145ºF to 155°F on an instant read thermometer inserted into the thickest part of the loin.
  8. Transfer the pork to a cutting board and let it rest for 15 minutes. Continue to roast the vegetables for 5 more minutes, until the vegetables are cooked to your liking. Slice the pork into ½-inch slices and serve with the roasted vegetables.
Nutrition Facts
Fruit and Nut Stuffed Pork Loin with Pineapple Glaze - Oven Method
Amount Per Serving
Calories 745 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 4g20%
Cholesterol 158mg53%
Sodium 777mg32%
Potassium 823mg24%
Carbohydrates 101g34%
Fiber 4g16%
Sugar 66g73%
Protein 48g96%
Vitamin A 3340IU67%
Vitamin C 17.9mg22%
Calcium 62mg6%
Iron 3.8mg21%
* Percent Daily Values are based on a 2000 calorie diet.