Stuffed Pork Roast

Stuffed Pork Roast
Servings: 12 Prep 25 mins Roast 375°F 1 hr 15 mins


  • 1 boneless pork loin roast (4 pounds)
  • 10 shallots, peeled, left whole
  • 10 fresh figs, stems removed
  • 1 teaspoon dried thyme
  • 1 tablespoon olive oil
  • 1/2 cup water
  • 1/4 cup brandy
  • 1 tablespoon currant jelly
  • 1 cup reduced-sodium beef broth
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper

Make It

1. Open up roast; make 6-inch-long slit down center of roast. Deepen slit to form shallow pocket, to both ends. Place 1 shallot in end of pocket with fig on top. Repeat with remaining shallots and figs, filling up pocket. Roll up roast; tie at intervals with string. Rub roast with thyme.

2. Heat oil in flameproof roasting pan over medium-high heat. Add tied roast; brown on all sides.

3. Roast pork in preheated 375 degree F oven 1-1/4 hours or until internal temperature registers 160 degrees F on instant-read meat thermometer. Remove roast to platter; keep warm.

4. Pour water into roasting pan, scraping up browned bits. Pour into saucepan. Skim off fat. Add brandy. Boil 2 minutes. Stir in jam, broth, salt and pepper. Simmer 3 minutes.

5. Remove string from pork roast. Slice roast and serve with gravy. Makes 12 servings.

Nutrition Facts

Servings Per Recipe: 12; Amount Per Serving: cal. (kcal): 369, Fat, total (g): 15, chol. (mg): 120, carb. (g): 11, pro. (g): 43, sodium (mg): 152, Percent Daily Values are based on a 2,000 calorie diet.