Spiral Stuffed Pork Roast with Dijon Sauce

Spiral Stuffed Pork Roast

This impressive entrée is company worthy and great for a Sunday dinner.  With little effort, a simple pork roast takes on a sophisticated presentation with the Dijon sauce finishing the dish. 

7 ounces mixed dried fruit

1 tablespoon brown sugar

1/2 teaspoon dried sage

1/8 teaspoon crushed red pepper

3 -4 pound pork roast

Salt & pepper

1/2 cup plus 1/4 cup apricot jam or marmalade

6 tablespoons Dijon mustard

In a sauce pan, combine the dried fruit, brown sugar, sage, and red pepper with 1/2 cup of water and bring to a boil.  Stir once.  Let the mixture cool completely.  Cut the pork roast in half horizontally within 1 inch of cutting through and pound each half with a meat mallet until even on both sides.  Evenly spread the cooled fruit mixture over the pork roast and carefully roll up. Salt and pepper and then spread the 1/2 cup of marmalade on all sides of the pork roast. Place the seasoned roast fat side up on a rack in a shallow baking pan. (I place foil wrap in the baking pan under the rack for easy clean up.) Insert a meat thermometer in the center of the roast. In a 350 oven, bake the roast till the thermometer reads 155-165, approximately 22 minutes per pound (a little over an hour total baking time). Remove the roast from the oven; let it stand for 10 minutes before slicing. In a small mixing bowl, stir together the remaining 1/4 cup of marmalade and the Dijon mustard to make a serving sauce.  Serves 6