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Fruitcake-Stuffed Pork Loin

Fruitcake-Stuffed Pork Loin recipe image
This show-stopping Fruitcake-Stuffed Pork Loin transforms traditional holiday leftovers into an elegant main course. The mild flavor of roasted pork loin provides the perfect canvas for a sweet and savory stuffing made from crumbled fruitcake, caramelized onions, and garlic. As the pork roasts, it is basted with a rich bourbon and honey glaze that creates a glossy, appetizing crust. The accompanying sauce, made from pan drippings and whipping cream, adds a luxurious depth of flavor that ties the dish together. This recipe is ideal for Christmas or New Year's celebrations, offering a sophisticated twist on classic comfort food. It serves a crowd beautifully and can be prepared ahead of time, allowing you to relax and enjoy your guests. The combination of tender meat, sweet fruit notes, and aromatic thyme makes for a memorable meal that balances richness with bright, herbal accents.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 10
Calories: 1243.3
Description
This show-stopping Fruitcake-Stuffed Pork Loin transforms traditional holiday leftovers into an elegant main course. The mild flavor of roasted pork loin provides the perfect canvas for a sweet and savory stuffing made from crumbled fruitcake, caramelized onions, and garlic. As the pork roasts, it is basted with a rich bourbon and honey glaze that creates a glossy, appetizing crust. The accompanying sauce, made from pan drippings and whipping cream, adds a luxurious depth of flavor that ties the dish together. This recipe is ideal for Christmas or New Year's celebrations, offering a sophisticated twist on classic comfort food. It serves a crowd beautifully and can be prepared ahead of time, allowing you to relax and enjoy your guests. The combination of tender meat, sweet fruit notes, and aromatic thyme makes for a memorable meal that balances richness with bright, herbal accents.
Ingredients
  • 1/3 cup Chopped onion
  • 1 Clove Garlic, minced
  • 1 tablespoon Olive oil
  • 3 cup Crumbled fruitcake
  • 5 pound Boneless rolled pork loin
Directions
  1. 1
    Preheat oven to 350&# 194;°F (175ðC).
  2. 2
    In a skillet over medium-high heat, cook chopped onion and minced garlic in olive oil, stirring constantly, until tender.
  3. 3
    Remove skillet from heat; stir in crumbled fruitcake until well combined. Set aside to cool slightly.
  4. 4
    Remove pork loin from elastic netting. If the loin is in two pieces, trim excess fat from each.
  5. 5
    Make a lengthwise cut down the center of each pork piece, cutting to but not through the bottom. Slice horizontally from the center toward one side, stopping 1/2 inch from the edge, then repeat on the opposite side.
  6. 6
    Unfold each piece of meat to lie flat. Use a meat mallet or rolling pin to flatten each piece to 1/2-inch thickness.
  7. 7
    Season flattened pork evenly with 1/4 teaspoon salt, 1/4 teaspoon pepper, and 1 tablespoon dried thyme.
  8. 8
    Sprinkle the fruitcake mixture evenly over the seasoned pork.
  9. 9
    Roll each loin half tightly in a jellyroll fashion, starting from the long side.
  10. 10
    Secure the rolls with kitchen string and place them seam-side down in a shallow roasting pan.
  11. 11
    Pour 1 cup apple juice and 1/4 cup chicken broth into the bottom of the roasting pan around the pork.
  12. 12
    In a small bowl, combine 1/4 cup bourbon and 1/4 cup honey. Brush this mixture lightly over the rolled pork loins.
  13. 13
    Sprinkle the remaining 1 tablespoon of dried thyme over the pork.
  14. 14
    Bake for 50 minutes, basting with the remaining bourbon-honey mixture every 20 minutes, or until a meat thermometer inserted in the thickest portion registers 160ðF (71ðC).
  15. 15
    Remove pork loins from the pan, reserving the pan drippings. Keep the pork warm.
  16. 16
    Pour the reserved pan drippings into a saucepan. Bring to a boil and cook for 10-15 minutes until reduced to 1 cup.
  17. 17
    In a separate heavy saucepan over low heat, melt 2 tablespoons butter or margarine. Add 2 tablespoons all-purpose flour and stir until smooth. Cook for 1 minute, stirring constantly.
  18. 18
    Gradually whisk the reduced drippings into the butter-flour mixture. Cook over medium heat, stirring constantly, until the sauce thickens and boils.
  19. 19
    Remove from heat and stir in 1/4 cup whipping cream and 2 tablespoons bourbon.
  20. 20
    Slice the pork loins and serve with the prepared sauce. Garnish with fresh grapes, kumquats, thyme sprigs, or canned crabapples if desired.

Nutrition Facts

Servings 10

Amount Per Serving
Calories 1243.3kcal
% Daily Value *
Total Fat 23.6g37%
Saturated Fat 7.3g37%
Cholesterol 408.6mg137%
Sodium 352.6mg15%
Total Carbohydrate 1.9g1%
Dietary Fiber 0.3g2%
Sugars 0.8g
Protein 147.8g296%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Store leftover pork in an airtight container in the refrigerator for up to 3 days. Reheat slices in a 300ðF oven until warm.

Substitutions: If you do not have leftover fruitcake, you can use a mixture of dried cranberries, chopped walnuts, and breadcrumbs. For a non-alcoholic version, substitute the bourbon with extra apple juice or apple cider.

Tips: To ensure even cooking, try to keep the pork rolls uniform in thickness before tying them. Use butcher's twine and tie every 1-2 inches to hold the shape securely during roasting.

Safety: Always use a meat thermometer to ensure pork reaches a safe internal temperature of 145ðF-160ðF. Allow the meat to rest for 5-10 minutes after roasting before slicing to retain juices.

Keywords: pork loin, fruitcake stuffing, bourbon glaze, holiday dinner, christmas roast, stuffed meat, pan sauce, roasted pork, festive meal, leftover fruitcake, thyme pork, honey glaze, party food, centerpiece dish, easy roast, comfort food
Read it online: https://www.chefs-mate.com/recipe/fruitcake-stuffed-pork-loin/