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Dehydrated Recipes

Pork Loin Roast Stuffed with Mixed Dried Fruit | Commercial Dehydrators

This fruit-stuffed pork serves up flavor as well as visual appeal.

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Machine recommendation
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Serves
Makes 8 to 10 servings
Prep time
Prep time
15 minutes
Dehydration time icon
Dehydrating time
Ingredients
Ingredients
macros
Instructions
  1. Heat 2 tablespoons of the oil in a large skillet over high heat. Add the roast and sear until nicely browned on all sides. Transfer the roast to a cutting board and let cool until it can be handled. Slice it in half lengthwise, but not all the way through, then open it, like a book.
  2. Add the remaining 1 tablespoon oil to the skillet, along with the dehydrated fruit, onions, tarragon, garlic, and sherry. Cook over medium heat until the liquid is reduced by half. Remove from the heat and let cool for 5 to 10 minutes.
  3. Layer the fruit and onions over half the butterflied pork, then fold the other half back over. Transfer to a 6-quart slow cooker and pour any remaining liquid from the skillet over the roast. Cover and cook on HIGH for 3 hours or LOW for 6 hours.
  4. To serve, cut into 1/2-inch-thick slices.
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Machine recommendation
Servings Icon
Serves
Makes 8 to 10 servings
Prep time
Prep time
15 minutes
Dehydration time icon
Dehydrating time
Ingredients
Ingredients
macros
Instructions
  1. Heat 2 tablespoons of the oil in a large skillet over high heat. Add the roast and sear until nicely browned on all sides. Transfer the roast to a cutting board and let cool until it can be handled. Slice it in half lengthwise, but not all the way through, then open it, like a book.
  2. Add the remaining 1 tablespoon oil to the skillet, along with the dehydrated fruit, onions, tarragon, garlic, and sherry. Cook over medium heat until the liquid is reduced by half. Remove from the heat and let cool for 5 to 10 minutes.
  3. Layer the fruit and onions over half the butterflied pork, then fold the other half back over. Transfer to a 6-quart slow cooker and pour any remaining liquid from the skillet over the roast. Cover and cook on HIGH for 3 hours or LOW for 6 hours.
  4. To serve, cut into 1/2-inch-thick slices.
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Author Details

Kate.J

Kate spends her days doing life as a mother of two young boys, tending to chickens, ducks, working on her organic vegi garden and developing organic recipes that she shares with her friends via instagram. Researching and documenting comes naturally to Kate as she has a flare for design and photography.

https://www.instagram.com/katejoncheff/