By Grocery List Plus Editorial Staff | Published on June 14, 2026

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Cumin Roast Pork with Dried Fruit

Serves 8

75 min

Cumin Roast Pork with Dried Fruit

Recipe GLPR7ba7e71e6bfd38

4.3(1)
Main Course
75 min
Servings: 8
Oven
SNAP eligible

A fragrant, spiced roasted pork loin infused with warm cumin and studded with sweet dried fruit. The fruit caramelizes during roasting, creating a beautiful glaze and complementary sweet-savory balance. Tender, juicy pork that serves eight with minimal hands-on time.

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Ingredients

2½ lb boneless pork loin

1½ tsp ground cumin

1 package mixed dried fruit

Directions

  1. Preheat your oven to 375°F (190°C).

  2. Pat the pork loin dry with paper towels. Rub the entire surface evenly with the ground cumin.

  3. Place the pork loin in a roasting pan. Scatter the mixed dried fruit around and over the top of the pork.

  4. Roast uncovered for 45–55 minutes, until the internal temperature reaches 145°F (63°C) when measured with a meat thermometer at the thickest point.

  5. Remove the pan from the oven and let the pork rest for 5–10 minutes before slicing. The dried fruit will have softened and begun to caramelize.

  6. Slice the pork and serve with the roasted fruit and any pan juices spooned over top.

Comments

Grocery List Plus Editorial Staff4.25

Pork loin is a reliable find at any Charlotte chain, cumin lives in the spice aisle everywhere, and dried fruit is stocked year-round at Harris Teeter, Food Lion, Kroger, Walmart, and ALDI. The 75-minute stated time understates hands-on work if you're building a spice rub and searing before roasting, so budget closer to 90 minutes with proper browning and a meat thermometer check. Cost per serving lands around $3.50–$4.50 depending on pork loin price and which dried fruit you choose (apricots are cheaper than cherries), making this a solid family dinner for eight. The dish holds well as leftovers and slices cold for lunch the next day, though it's best served warm same-night if you want the fruit to release its full sweetness into the pan sauce.

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