If you're looking for a dish combining savory and sweet flavors, this Pork and Dried Fruit Roll is definitely the perfect choice. Pork tenderloin is butterflied and filled with a mixture of dried apricots, prunes, and cranberries, then rolled and roasted to perfection. This recipe is an explosion of flavors ideal for any special occasion or dinner party!
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My husband's aunt originally introduced me to this recipe. She made it for dinner when we came over. It looked so appetizing on the dinner table; so fancy! Tasted good too!
So, naturally, I had to try making it. Our friends came over for dinner that evening. I made the Olivier Salad, the Easy 3-ingredient Baked Potato Wedges, and this recipe. They were so impressed 🙂 I served it as an appetizer. But it can also be served as a main dish for dinner. It's great with mashed potatoes.
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Reasons to love this recipe
- Flavor: Just like in this Sweet and Savory Stuffed Chicken Quarters recipe, the combination of sweet dried fruits and savory pork creates balanced and delicious flavors.
- Presentation: The rolled pork tenderloin filled with colorful dried fruits makes a beautiful-looking dish perfect for special occasions or dinner parties.
- Simple Ingredients: With easy-to-find ingredients, this recipe doesn't require a trip to a specialty store.
- Make-Ahead Friendly: The pork roll can be prepped in advance and roasted when needed.
Ingredients
- Pork Tenderloin: Use fresh, not frozen, tenderloin, and look for pinkish-red meat that's moist but not slimy. Avoid dull or discolored spots. Also select uniform tenderloin, typically 1 to 1.5 pounds, for even cooking, and make sure to pick a tenderloin without added marinades or solutions; we'll be adding our flavors!
- Dried Fruits: prunes, dried apricots, dried cranberries. If you like recipes using dried fruits, you must also try this Chicken Salad with Apples and Cranberries, these Slow Cooker Sweet Duck Legs, or this Sweet Carrot Salad Recipe.
see the recipe card a the bottom of this post for the full ingredients list and quantities
Substitutions and variations
- Pork: You can use chicken breast or turkey tenderloin in place of pork for a lighter option. If you are using chicken breast, read our post on How to Butterfly a Chicken Breast.
- Dried Fruits: Instead of apricots, prunes, and cranberries, you can use dried figs, raisins, dried cherries, or dried apples.
- Add other stuffings: Add a layer of spinach (like we do in this Puff Pastry Breakfast Roulade) or kale to the fruit mixture for added greens. Include crumbled blue cheese, feta, or goat cheese for a creamy texture.
Preparation:
Preheat your oven to 375°F (190°C).
STEP 1: Prepare rub
In a small bowl whisk together the olive oil, salt, ground black pepper, garlic, and Italian seasoning. Set aside.
STEP 2: Butterfly pork
Butterfly the pork tenderloin by slicing it lengthwise down the middle, being careful not to cut it all the way through. Open it like a book then make additional lengthwise cuts on the left and right sides to create a larger, more even opening
STEP 3: Flatten pork
Cover the meat with plastic wrap and flatten it with a meat mallet to an even thickness.
STEP 4: Season
Rub the seasoning evenly over both sides of the flattened meat.
STEP 5: Add dried fruit
Spread the fruit mixture evenly over the butterflied pork tenderloin.
STEP 6: Roll and secure
Carefully roll the tenderloin back up, starting from one long side. Secure the roll with kitchen twine, or toothpicks.
STEP 7: Sear and bake
Heat an ovenproof skillet over medium-high heat. Sear the pork roll on all sides until browned, about 2-3 minutes per side. Transfer the skillet to the preheated oven and roast for about 25 minutes, or until the internal temperature of the pork reaches 145°F (63°C).
STEP 8: Slice and serve
Take the pork out of the oven, place it on a cutting board, and allow it to cool for approximately 10 minutes. Slice it into medallions and place them onto a serving plate.
Top Tips
- When butterflying the pork tenderloin, make sure to cut evenly and not too deep. This ensures the meat rolls up smoothly and cooks evenly.
- Make sure not to overfill the tenderloin with the fruit mixture, since it may be difficult to roll and secure.
- Searing the pork roll in a hot skillet before roasting locks in the juices and adds a beautiful caramelized crust.
- Allow the pork roll to rest for about 10 minutes after roasting. This helps the juices redistribute throughout the meat, making it more tender and flavorful.
- Make sure to use a sharp knife to slice the roll into medallions. This ensures clean cuts and prevents the filling from spilling out.
Frequently Asked Questions
Yes! Well wrapped, the pork roll can be frozen once you've cooked it and cooled it. Or you may want to prepare the roll and freeze it raw. Once ready to cook, the pork can be thawed and cooked in the oven, at 375 degrees Fahrenheit for approximately 30 minutes, or until the internal temperature reaches 145 degrees Fahrenheit.
Pork tenderloin can be kept in the freezer for up to 6 months.
Because pork tenderloin is a lean cut and can dry out quickly, make sure to cook it until it reaches an internal temperature of 145°F (63°C) and then remove it from the heat. Marinating the pork tenderloin for a few hours or overnight adds flavor and helps retain moisture. Use a marinade with acidic components like vinegar, citrus juice, or yogurt. Searing the pork in a hot pan before roasting creates a crust that helps seal in the juices as well. Roasting the tenderloin at a high temperature (around 400°F/200°C) for a shorter period helps keep it moist by quickly sealing the exterior. Also, allow the pork to rest for about 10 minutes after cooking. This lets the juices redistribute throughout the meat, making it juicier when sliced.
Allow the pork roll to cool completely at room temperature, wrap it tightly in aluminum foil or plastic wrap, place it in an airtight container, and store it in the fridge for up to 3 days. Reheat it in a preheated 325°F (165°C) oven for approximately 10 minutes, or until heated through.
Serving suggestions
The pork roll can be served warm or at room temperature, as an appetizer or a main dish. It's great with this Arugula and Spinach Salad or this Pear and Fennel Salad. Serve it with some healthy buckwheat, couscous, or on a bed of rice. If you're serving it as an appetizer, it's great alongside other appetizers, such as this fresh Caprese Salad With Microgreens appetizer, or this Asparagus in Smoked Salmon and Cucumber rolls.
Try these meat recipes too
If you tried this Pork and Dried Fruit Roll recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Recipe
Pork and Dried Fruit Roll
Ingredients
- 2 tablespoons olive oil
- 1 teaspoon salt or to taste
- ½ teaspoon ground black pepper or to taste
- 1 tablespoon Italian seasoning
- 2 cloves garlic minced
- 1 pound pork tenderloin or 1.5 pound
- ½ cup dried appricots chopped
- ½ cup prunes chopped
- ¼ cup dried cranberries
Instructions
- Preheat your oven to 375°F (190°C).
- In a small bowl whisk together the olive oil, salt, ground black pepper, Italian seasoning, and garlic. Set aside.2 tablespoons olive oil, 1 teaspoon salt, ½ teaspoon ground black pepper, 1 tablespoon Italian seasoning, 2 cloves garlic
- Trim any fat and silver skin on the pork and butterfly it by slicing it lengthwise down the middle, being careful not to cut it all the way through. Open it like a book then make additional lengthwise cuts on the left and right sides to create a larger, more even opening1 pound pork tenderloin
- Cover the meat with plastic wrap and flatten it with a meat mallet to an even thickness.
- Rub the seasoning evenly over both sides of the flattened meat.
- Mix all the dried fruits together and spread them evenly over the butterflied pork tenderloin.½ cup dried appricots, ½ cup prunes, ¼ cup dried cranberries
- Carefully roll the tenderloin back up, starting from one long side. Secure the roll with kitchen twine, or toothpicks.
- Heat an ovenproof skillet over medium-high heat. No need to add oil. Sear the pork roll on all sides until browned, about 2-3 minutes per side.
- Transfer the skillet to the preheated oven and roast for about 25 minutes, or until the internal temperature of the pork reaches 145°F (63°C).
- Take the pork out of the oven, place it on a cutting board, and allow it to cool for approximately 10 minutes.
- Slice it into medallions and place them onto a serving plate.
Notes
- When butterflying the pork tenderloin, make sure to cut evenly and not too deep. This ensures the meat rolls up smoothly and cooks evenly.
- Make sure not to overfill the tenderloin with the fruit mixture, since it may be difficult to roll and secure.
- Searing the pork roll in a hot skillet before roasting locks in the juices and adds a beautifully caramelized crust.
- Allow the pork roll to rest for about 10 minutes after roasting. This helps the juices redistribute throughout the meat, making it more tender and flavorful.
- Make sure to use a sharp knife to slice the roll into medallions. This ensures clean cuts and prevents the filling from spilling out.
- When storing leftovers, allow the pork roll to cool completely at room temperature, wrap it tightly in aluminum foil or plastic wrap, place it in an airtight container, and store it in the fridge for up to 3 days. Reheat it in a preheated 325°F (165°C) oven for approximately 10 minutes, or until heated through.
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