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This easy to make roasted pork loin, stuffed with apricots, cherries, and pineapple, and glazed with a thyme and mustard sauce, is perfect for holiday dinners, or as center stage for your New Year’s buffet.

Prep: 30 min  ¦  Cook Time: 1-1 1/4 hours  ¦  Total Time: 1 3/4 hrs  ¦  Makes: 6-8 servings

3 lb boneless pork loin, butterflied
11 oz. dried apricots
4 oz. dried pineapple
8 oz. dried cherries
3/4 cup low-sodium fat-free chicken broth
2 cloves garlic, minced
1 tbsp. fresh chopped rosemary
1/4 teaspoon salt
Freshly ground pepper
Olive oil
1 tbsp finely chopped fresh thyme leaves
3 tbsp stone ground mustard
1/2 cup honey
2 garlic cloves, minced

In a small bowl combine honey, mustard, thyme, and garlic. Set aside.

In a medium saucepan over medium-high heat, bring dried apricots, cherries, pineapple, and 3/4 cup broth to a boil. Remove from heat and let sit until water is absorbed, about 10 minutes.

In a small bowl, mix the apricot mixture with minced garlic, rosemary, and 1/4 teaspoon salt.

Season both sides of the butterflied pork loin generously with salt and pepper. Turn meat cut-side up. Starting at one edge, spread the apricot mixture over one-third of the meat and roll meat until a cylinder is formed, leaving seam side down. The stuffing mixture will be concentrated in the center of the pork loin. Tie the pork loin at 1-inch intervals with 10- to 12-inch lengths of kitchen twine. If in doubt on how to truss the pork loin with butcher’s twine, watch this video from

Preheat oven to 350°F.

In a large oven-proof skillet, heat 1-2 tablespoons of olive oil to a med-high heat.  Season tenderloin with salt and pepper and sear on all sides until golden brown. Place pork seam-side down.

Brush pork loin with glaze, and place skillet with pork in the oven. Cook 20-25 minutes per lb., or about 1 to 1 1/4 hours total for a 3-lb. roast. Note: cooking times will vary depending on the size of the loin and your preference for medium or well-done meat. Generally, an instant-read thermometer inserted into the thickest part of the loin should reach an internal temperature between 150-160°F.  Baste roast frequently during cooking. Remove from oven and brush with another coat of glaze. Tent with foil and let rest for 10 minutes before serving.