Paleo Dinner Recipe - Pork Roast Stuffed with Apricots and Prunes
Pork Stuffed with Apricots and Prunes
This is a very simple paleo pork dinner that is full of flavor. It’s sweet and savory and can easily feed the whole family, or be left-overs for days.
Ingredients:
1 center cut boneless pork loin (about 4 pounds) butterflied
1/4 cup apricot purée
Dried apricot
Dried prunes
Salt-and-pepper
Butchers twine
Apricot mustard sauce (See Recipe Below)
Instructions:
Preheat oven to 350°
Place the pork, cut side up and season with salt and pepper. Rub the pork liberally with apricot purée. Place a layer of apricots and prunes on the pork. Roll tightly and tie with the butchers twine to make certain the apricots and prunes don’t fall out during cooking.
Place the pork in a roasting pan that has been fitted with a rack. Season the outside of the pork with salt and pepper. Place the pork in the oven and roast until the pork reaches an internal temperature of 150°F Which is about 15 minutes per pound. Transfer the pork to a cutting board, and cover loosely with aluminum foil. Let the pork rest for 10 minutes and then carve.
To make an apricot mustard sauce, add a 1/4 c apricot purée and 1 tablespoon Dijon to a small pot. Stir. Heat over medium heat.
Recommended to serve with Brussel Sprouts with Black Grapes and Pecans & a Baked Sweet Potato with Cinnamon Butter.
Pork Stuffed with Apricots and Prunes served with Brussel Sprouts and Sweet Potato
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