Slow-Cooker Fruit-Stuffed Pork Loin Roast with Apple Glaze
A tender, juicy pork loin butterflied and stuffed with seasoned bread stuffing and dried fruit mixture, then slow-cooked to perfection. The Dijon mustard coating and brown sugar rub create a flavorful crust, while apple juice keeps the meat moist during the long, gentle cooking process. This impressive centerpiece dish combines sweet and savory flavors, making it perfect for Sunday dinners or holiday gatherings when you want something special but hands-off. The slow cooker method ensures foolproof results with minimal effort.
Ingredients
- 1 boneless pork loin roast (2 pounds)
- 2 tablespoons Dijon mustard
- 1 tablespoon butter or margarine, melted
- 1 cup prepared (moistened) stuffing
- 1 cup dried fruit and raisin mixture, diced
- ¼ cup brown sugar, packed
- 1 tablespoon vegetable oil
- ½ cup apple juice or cider
- ¼ teaspoon salt
- ⅛ teaspoon pepper
Instructions
- 1
Butterfly the pork loin by cutting horizontally down the center length to within 3/4 inch of opposite side, then open flat
- 2
From center, cut horizontally to within 3/4 inch from left side edge, turn pork and repeat cutting to other side, open flat
- 3
Pound pork under plastic wrap if thicker than 3/4 inch to achieve even thickness, then remove wrap
- 4
Mix mustard and melted butter, spread half on inside surfaces of butterflied pork
- 5
Combine stuffing and dried fruit mixture, spread over mustard-coated surfaces
- 6
Roll roast tightly and tie with kitchen twine at regular intervals
- 7
Spread remaining mustard mixture over outside of roast and rub with brown sugar
- 8
Heat oil in nonstick skillet over medium-high heat and brown pork on all sides
- 9
Transfer pork to slow cooker
- 10
Pour apple juice into hot skillet and cook 2 to 3 minutes to dissolve caramelized bits
- 11
Stir salt and pepper into apple juice mixture and pour over pork in slow cooker
- 12
Cook on low heat setting 6 to 8 hours until internal temperature reaches 160°F
Tips
Use a sharp knife when butterflying the pork and work slowly to avoid cutting through completely. The goal is to create a large, flat surface for even stuffing distribution.
Don't skip the browning step as it develops crucial flavor and helps seal in juices. Make sure all sides get golden brown before transferring to the slow cooker.
Let the roast rest for 10-15 minutes before slicing to allow juices to redistribute throughout the meat for maximum tenderness.
Good to Know
Refrigerate leftover sliced pork for up to 3 days in airtight container.
Can butterfly and stuff pork up to 1 day ahead, wrap tightly and refrigerate until ready to cook.
Slice against the grain and serve with pan juices. Pairs well with roasted vegetables or mashed potatoes.
Common Mistakes
Don't cut completely through when butterflying to avoid separating the roast into pieces.
Avoid cooking on high heat setting to prevent tough, dry meat.
Don't skip tying the roast to prevent stuffing from falling out during cooking.
Substitutions
Dairy-Free Swaps
General Alternatives
use 1/2 cup each
FAQ
Can I use a different cut of pork for this recipe?
Pork tenderloin works but reduce cooking time to 3-4 hours. Avoid pork shoulder as it's too fatty for this preparation method.
What if my slow cooker is smaller than recommended?
A 3-4 quart cooker works but check that the tied roast fits comfortably. Cooking time remains the same.
How long will leftovers keep in the refrigerator?
Properly stored leftover pork will keep for 3-4 days refrigerated. Reheat gently to avoid drying out the meat.