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Prep
Difficulty
Easy
Time
Estimate
1 hour
Soak the apricots at least 30 minutes, or overnight. Prepare and stuff the pork. Make the radish salad- it does well to marinate for a while. Caramelize the lemon & pistachio. When the pork is done— remove the apricots surrounding it and toss with the lemons, pistachios & any pan juices. Cover the pork and allow to rest. Toss the asparagus in the oven for a quick 10 minute roast. Saute the apricot, lemon, & pistachio mix and drizzle on top of the roast pork to serve.
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.
Add flavor to a roast or a soup or whatever needs a tangy-sweet-nutty topping.
This beloved vegetable is given a simple treatment of high heat with a touch of olive oil to crisp them up.
A light yogurt herb dressing is tossed with radishes until their sharp bite sighs into sweetness. Use the herbs you have available such as mint, basil, parsley or thyme.
