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Roast Pork with Apricot Prune Stuffing
Source: dLife

Roasted pork loin stuffed with a sweet and unexpected apricot, prune, rosemary stuffing.

Rating:
Prep Time: 30 minutes
Cook Time: 1 hours
Difficulty: Intermediate

Nutrition Facts

Makes 12 servings
Amount Per Serving
Calories 195.7
Total Carbs 9.8 g
Dietary Fiber 0.8 g
Sugars 6.2 g
Total Fat 2.9 g
Saturated Fat 0.9 g
Unsaturated Fat 0.5 g
Potassium 596.0 mg
Protein 27.3 g
Sodium 216.2 mg
Dietary Exchanges
, 1 Fruits , 3 Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings
Ingredients

0 3/4 cup  Wine, dessert, sweet, madeira
0 1/2 cup  pitted dried prunes
0 1/2 cup  dried apricot halves
0 3/4 tsp  salt
0 1/2 tsp  dried rosemary
3 lb  Pork, tenderloin, lean, raw
0 1/4 tsp  black pepper
1 each  cooking spray
Directions
  1. Soak prunes and apricots in Madeira for 30 minutes. Strain, saving liquid. Mix together prunes, apricots, 1/4 teaspoon salt, and rosemary. Reserve.
  2. Slice off extra fat from pork. To butterfly pork, cut loin lengthwise, slicing to, but not through, other side. Open the halves, laying pork flat. Cut each half lengthwise, slicing to, but not through, other side; open flat. Arrange heavy-duty plastic wrap over pork, and pound to an even thickness, using a meat mallet or rolling pin. Spoon prune mixture down middle of pork to within 1/2 inch of sides.
  3. Wrap up pork like a jelly roll and tie at 2 inch intervals with string. Season surface with salt and pepper.
  4. Preheat oven to 350 degrees F.
  5. Lay pork, seam side down on a cooking spray coated baking sheet. Bake 1 1/2 hours or until a meat thermometer reads at least 160 degrees F. Brush pork with extra Madeira while baking.
  6. Move pork to a serving platter and let stand 10 minutes before slicing.

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