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Roast Pork Stuffed with Chili Glazed Dried Plums

Pork loin garnished with chili-glazed plums is a stunning centerpiece for a dinner party or holiday gathering. The sweet and spicy flavors are complex and satisfying.

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Prep Time   35 minutes Cook Time   1 hour, 45 minutes Serves  8


Chili-Glazed Dried Plums:

12 pitted dried plums, coarsely chopped
3/4 cup water
2 tablespoons plus 1 teaspoon chili powder
1 tablespoon sugar
1 teaspoon ground oregano

Basting Sauce and Pork:

10 pitted dried plums, each cut in half
1/2 cup water
1 tablespoon sugar
1 tablespoon chili powder
2 teaspoons salt
2 teaspoons chili powder
1/2 teaspoon pepper
One 4-pound boneless pork loin roast, butterflied


Chili-Glazed Dried Plums:

In small saucepan, combine all ingredients; bring to a boil. Reduce heat to low; simmer 15 minutes or until thick and pasty, stirring constantly. Remove from heat; cool 5 minutes.

Basting Sauce and Pork:

In another small saucepan, combine dried plums and water; cook over medium-high heat 3 to 4 minutes. Using slotted spoon, remove dried plums; set aside for garnish. Add sugar and 1 teaspoon chili powder to remaining liquid in saucepan; bring to a boil. Reduce heat to medium; cook 3 to 4 minutes or until syrupy, stirring constantly. Set aside.

Heat oven to 350°F. In small bowl, combine 2 teaspoons salt, 2 teaspoons chili powder and 1/2 teaspoon pepper. On clean work surface, lay roast flat with cut side on top; rub half the chili mixture onto top surface of roast. Top with filling, spreading to within 1/2 inch of edges. Beginning with long end, roll up roast. Secure with kitchen twine, tying crosswise and lengthwise. Rub remaining Chili Rub onto outside surface of roast.

Place on rack in shallow roasting pan. Cook 1 1/2 hours or until roast is browned and meat thermometer registers 155°F for medium doneness, basting with glaze during the last half hour of cooking. Remove from oven; let stand 10 minutes. To serve, carve roast crosswise into 1-inch slices; garnish with reserved dried plums halves.

Recipe created by Georgeanne Brennan.

Nutrition Facts

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