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Pork Loin Stuffed with Figs and Apricots

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Course Main Dish
Servings 6


  • 1/2 cup dried figs chopped
  • 1/2 cup dried apricots chopped
  • 1/2 large apple peeled, cored, chopped
  • 1 teaspoon dried thyme
  • 1 medium lemon zested
  • 1/2 medium orange zested
  • 1/2 cup apple cider
  • 3 tablespoons avocado oil
  • 1 large onion diced
  • 2 medium stalks celery diced
  • sea salt and freshly ground black pepper to taste
  • 2 pounds pork loin butterflied
  • kitchen string


  • Preheat oven to 375 degrees.
  • In a medium saucepan with a tight-fitting lid, place first 7 ingredients (figs through cider); cover and cook over medium heat for 10 minutes; remove from heat and set aside to cool.
  • In a medium skillet, heat the avocado oil over medium heat until hot. Add onion and celery; saute for 10 minutes, then season with salt and pepper. Add fruit mixture; blend well then spread down the center of the pork loin.
  • Roll loin back together and tie with kitchen string in the middle and at both ends.
  • Roast stuffed pork loin for 1 hour or until cooked through.
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