Tropical Fruit Stuffed Pork Loin

Savory pork stuffed with tropical fruit.

Photo of Tropical Fruit Stuffed Pork Loin


4 lb boneless pork loin
1 can (20 oz) DOLE® Pineapple Chunks, drained
1 can (11 oz) DOLE Mandarin Oranges, drained, juice reserved
1/4 cup shredded coconut
2 tbsp vegetable oil
2-1/2 cups DOLE Pineapple Juice
1 can (13.5 oz) unsweetened coconut milk
1/4 cup dark rum
1/4 tsp salt


  1. Preheat oven to 350ºF. Butterfly pork loin by cutting horizontally in half almost through the roast, leaving about one inch attached. Fold out roast, season inside with salt and pepper.
  2. Stuff roast with pineapple chunks, mandarin oranges and shredded coconut. Roll up to enclose stuffing; hold together with wooden skewers while using kitchen twine to secure.
  3. Heat 2 tablespoons vegetable oil in large skillet. Brown roast on all sides; turning frequently. Transfer to roasting pan; roast 1 to 1-1/4 hours or until internal temperature is 155ºF.
  4. Combine pineapple juice, coconut milk and reserve mandarin orange juice in medium skillet. Heat to boiling; reduce heat and simmer until reduced by one half. Add rum and salt, heat through.
Fruit pairings tout 2018
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