Cumin Roast Pork with Dried Fruit

I have had this recipe for awhile, and after making it again last night, I was reminded how simple it is to make, but how nice the presentation is. If you have a date night or family dinner coming up, consider cooking up this dish to add some professional flair. Green beans and rice serve as excellent sides.

Cumin Roast Pork with Dried Fruit

From 1-2-3 Meals

Total Time: 1 hour and 15 minutes

Serves: 8


  • 1 package (6 oz) mixed dried fruit, coarsely chopped (1 cup)
  • 2  1/2 pounds boneless pork loin
  • 1  1/2 teaspoons ground cumin


  1. Heat oven to 375°F. Soak fruit in 1 cup boiling water 15 minutes. Have ready a small roasting pan and kitchen string.
  2. Make a long cut down center of pork, not all the way through. Open like a book, Mix cumin, 1/2 teaspoon salt and 1/4 teaspoon pepper; sprinkle 1/2 tsp of mixture over cut surface. (I seasoned both sides here instead of doing the outside later. By doing my seasoning earlier, I don’t risk the stuffed fruit falling out.)
  3. Drain fruit; save liquid. Arrange fruit over one side of pork. Fold over other side to enclose filling. Tie in several places with kitchen string. Rub meat with rest of cumin mixture. Place in a pan. (Something I learned: do not place the pork with the fruit-opening facing up. The fat from the pork tenderloin will seep in there and cover it- not pretty. If it is on it’s side or upside down, the fat will drip off.)
  4. Roast 50 minutes, or until a meat thermometer inserted in center registers 160°F. Remove to cutting board; let rest 10 minutes.
  5. Meanwhile, add fruit liquid to pan and stir over high heat to dissolve browned bits on bottom. Simmer 4 minutes to reduce slightly. Serve with pork.

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