Pork and Dried Fruit Roll

My husband's aunt originally introduced me to this Pork and Dried Fruit Roll 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 myself.  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, or on a bed of rice.

Simple Ingredients:

• Pork Tenderloin
  
• Seasoning: salt, pepper, paprika, dried parsley (optional), and Italian seasoning mix
  
• Olive Oil
  
• Dried Fruits: prunes, dried apricots, dried cranberries

That's it!

Slice thinner for appetizers.

Kitchen equipment:

• Knife:  you'll need a good, sharp carving knife to cut the pork open (follow instructions below)
• Meat pounder mallet: Once the meat is cut, I use the mallet to flatten the pork before rolling it. 

Preparation:

1. Preheat the oven to 375 degrees Fahrenheit and line a baking dish with parchment paper.
2. In a small mixing bowl, combine salt, pepper, Italian seasoning, dried parsley (optional), paprika, and olive oil.  Mix well and set aside.  Dice the prunes and dried apricots and mix them together with the dried cranberries.
3. Prepare the meat for rolling: using a small sharp knife, trim any fat and silver skin on the meat.  Be careful not to take off any meat, when you trim the fat.  Using a large, sharp knife, cut down along the center of the long side of the pork, so the meat unfolds, being careful not to cut all the way through (otherwise you'll just end up with two pieces of meat). Make another slit on each parallel side of the middle cut. This will open the sides of the meat as well.  Cover the meat with plastic wrap and, using the flat side of a meat pounder, pound the pork to flatten it out, thin enough to roll (about 1/2 ")
   
4. Rub the seasoning mix over both sides of the pork.  Top inside of the loin with the dried fruit, leaving about 1.5 inches on one of the long sides.  Roll up the meat tightly over the dried fruits and secure seams with toothpicks.
   
5. Place tenderloin roll onto the baking dish and bake uncovered at 375 degrees Fahrenheit for approximately 30 minutes, and until internal temperature reaches 145 degrees Fahrenheit in the thickest part of the pork roll.
6. Allow the roll to rest out of the oven for at least 10 minutes before slicing and removing toothpicks.  Brush with drippings.
   

Can I freeze the Pork Roll?

Yes!  Well wrapped, the pork roll can be frozen once you've cooked 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.

Try these meat recipes:

Recipe

Pork and Dried Fruit Roll

Irina

This Pork Dried Fruit Roll recipe is simple to make. But, it's sure to impress. Serve it as an appetizer or as a main dish. Tender and juicy!

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Additional Time 10 minutes mins

Total Time 1 hour hr

Course Appetizers

Cuisine American

Servings 6

Calories 309 kcal

Ingredients

  

1x2x3x

• ▢ 1.5 pounds pork tenderloin
• ▢ 1 teaspoon salt
• ▢ 1/4 teaspoon ground black pepper
• ▢ 1 teaspoon paprika
• ▢ 1 teaspoon dried parsley optional
• ▢ 1 teaspoon Italian seasoning
• ▢ 1/3 cup olive oil
• ▢ 10 dried appricots diced
• ▢ 10 prunes diced
• ▢ handful dried cranberries

Instructions

• Preheat oven to 375 degrees Fahrenheit and line a baking dish with parchment paper.
• In a small mixing bowl, combine salt, pepper, Italian seasoning, dried parsley (optional), paprika, and olive oil.  Mix well and set aside.  Dice the prunes and dried apricots and mix them together with the dried cranberries.
• Prepare the meat for rolling: using a small sharp knife, trim any fat and silver skin on the meat.  Be careful not to take off any meat, when you trim the fat.  Using a large, sharp knife, cut down along the center of the long side of the pork, so the meat unfolds, being careful not to cut all the way through (otherwise you'll just end up with two pieces of meat). Make another slit on each parallel side of the middle cut. This will open the sides of the meat as well.  Cover the meat with plastic wrap and, using the flat side of a meat pounder, pound the pork to flatten it out, thin enough to roll (about 1/2 ").
• Rub the seasoning mix over both sides of the pork.  Top inside of the loin with the dried fruit, leaving about 1.5 inches on one of the long sides.  Roll up the meat tightly over the dried fruits and secure seams with toothpicks.
• Place tenderloin roll onto the baking dish and bake uncovered at 375 degrees Fahrenheit for approximately 30 minutes, or until internal temperature reaches 145 degrees Fahrenheit in the thickest part of the pork roll.
• Allow the roll to rest out of the oven for at least 10 minutes before slicing and removing toothpicks.  Brush with drippings.

Notes

- yields 6 servings as an appetizer and 3-4 servings as a main dish.

- more dried fruits can be added for sweeter pork tenderloin

Nutrition

Serving: 1gCalories: 309kcalCarbohydrates: 10gProtein: 30gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 12gCholesterol: 83mgSodium: 418mgFiber: 1gSugar: 6g

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