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Lilly’s Table

 
 
© Lillys-Table.com Photo of Apricot-Stuffed Pork
 

Tags: Dairy Free Gluten-Free Low-Glycemic nuts

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

1 hour

Time
Estimate
1 hour

Icon Heart Healthy

Gluten
Free?
Yes

Winter

Typical
Season
Winter

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Winter

Apricot-Stuffed Pork

 

This beautiful roast (inspired by Mark Bittman’s Fig Stuffed Pork) is surprisingly easy to make and a bit of a show stopper. If you feel intimidated by the cutting and stuffing of the pork, simply surround the roast with the soaked apricots instead.

Ingredients

  • 2 cups dried apricots
  • 2 cups white wine
  • 1 tablespoon kosher salt
  • 1 teaspoon black pepper
  • 3 lbs pork loin roast, more or less
  • ½ cup pistachios, chopped fine, optional

Serving Size: 6 People

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Preparation Instructions

Soak the dried apricots in the white wine, at least 30 minutes, but up to several hours.

Preheat the oven to 450.

Place the pork on one end. Cut a long knife into the center. Flip over and slice into the center on the other side. Insert a long wooden spoon into the slice, pushing through to the other side until a 1-2 inch hole is formed.

Drain the apricots, reserving the liquid. Push the soaked apricots into the hole until it is stuffed full of apricots. Season each side of the pork with the salt and black pepper.
Everything up to this point can be done in advance.

Lay in a roasting pan and sprinkle the chopped pistachios on top, if using. Pour the soaking wine in the bottom of the pan.

Roast for 15 minutes. Reduce the heat to 350 and continue to roast until the internal temperature is about 140. This will be another 15-30 minutes depending on the size of your roast. If you do not have a thermometer, press into the pork with your finger. It will feel firm, but not quite hard.