Apricot And Pecan Stuffed Pork Loin Roast Recipes

APRICOT AND PECAN-STUFFED PORK LOIN

Steps:

• Coarsely chop apricots, pecans, garlic, salt and pepper in a food processor.
• Add 2 tablespoons thyme, 1 tablespoon molasses and 2 tablespoons oil.
• Process until mixture is finely chopped, but not smooth.
• Make a lengthwise cut down the center of each roast, cutting to, but not through, the bottom.
• Starting from center slice, slice horizontally toward one side, stopping 1/2-inch from edge.
• Repeat with other loin half.
• Flatten each half to a 1/2-inch thickness using a meat mallet or rolling pin.
• Spread apricot mixture evenly over pork.
• Roll each loin half, jelly-roll fashion, starting with long side.
• Secure with string.
• Place both rolls, seam side down, in a shallow roasting pan.
• Brush with remaining 2 tablespoons oil and sprinkle with remaining thyme.
• Preheat oven to 350 degrees Bring bourbon, broth and remaining 3 tablespoons molasses to a boil in a large saucepan.
• Remove from heat.
• Carefully ignite bourbon mixture with a long match.
• When flames die, pour over roasts.
• Bake at 350 degrees 1 to 1-1/2 hours, or until meat thermometer inserted in thickest portion registers 160 degrees.
• Remove pork from pan, reserve drippings, and keep warm.
• Pour reserved drippings in a small saucepan.
• Add cream and salt.
• Cook over medium-high heat, stirring constantly, until slightly thickened.
• Slice pork and serve with sauce.

APRICOT AND PECAN-STUFFED PORK LOIN ROAST

Steps:

• Preheat oven to 350 degrees F.
• Coarsely chop apricots, dates, pecans, garlic, 1/2 teaspoon salt and pepper in a food processor.
• Add 2 tablespoons thyme, 1 tablespoon molasses and 2 tablespoons oil.
• Process until mixture is finely chopped, but not smooth.
• To butterfly the roast, make a lengthwise cut down the center of each roast half, cutting to, but not through, the bottom.
• Starting from the cut that was just made, slice horizontally toward one side, stopping 1/2 inch from edge.
• Repeat with other roast half.
• Open each half and flatten to a ½-inch thickness using a meat mallet or rolling pin.
• Spread apricot mixture evenly over pork.
• Roll each half, jellyroll fashion, starting with long side.
• Secure with string.
• Place both rolls, seam side down, in a shallow roasting pan.
• Brush with remaining 2 tablespoons oil and sprinkle with remaining thyme.
• Bring bourbon, broth and remaining 3 tablespoons molasses to a boil in a large saucepan.
• Remove from heat.
• Carefully ignite bourbon mixture with a long match.
• When flames die, pour over rolls.
• Bake 1 to 11/2 hours, or until meat thermometer inserted in thickest portion registers 160 F.
• Remove pork from pan and keep warm; reserve drippings.
• Pour reserved drippings in a small saucepan.
• Add cream and remaining salt.
• Cook over medium-high heat, stirring constantly, until slightly thickened.
• Slice pork and serve with sauce.

FRUIT-PECAN PORK ROAST

Steps:

• Place roast on a rack in a shallow roasting pan. Bake, uncovered, at 350° for 45 minutes. , Meanwhile, in a large skillet, saute onions in 1 tablespoon of butter for 1 minute. Add orange juice and bay leaf; cook and stir over medium-high heat until thickened, about 4 minutes. Add the cranberry sauce, broth, pecans and vinegar; cook and stir until slightly thickened, about 5 minutes. Reduce heat; stir in the salt, pepper, sugar and remaining butter until butter is melted. Discard bay leaf. , Remove 1/4 cup sauce and stir in preserves; spoon over roast. Set remaining sauce aside. Bake 20-25 minutes longer or until a thermometer reads 145°. Let meat stand for 10 minutes before slicing. Serve with reserved sauce.

ROAST PORK WITH APRICOT AND SHALLOT STUFFING

Steps:

• Preheat oven to 375°F.
• Make stuffing:
• Cut just enough bread into 1/3-inch pieces to measure 1 cup and spread evenly in a shallow baking pan. Toast bread in middle of oven, stirring occasionally, until golden, about 10 minutes, then transfer to a bowl. Leave oven on (for pork).
• Cook shallots in butter in a large nonstick skillet over moderately low heat, stirring occasionally, until softened, about 10 minutes. Add apricots and cook, stirring, until slightly softened, about 3 minutes. Remove from heat and stir in bread, parsley, salt, and pepper.
• Stuff and roast pork:
• Make a hole for stuffing that runs lengthwise through pork loin: Beginning in middle of 1 end of roast, insert a sharp long thin knife lengthwise toward center of loin, then repeat at opposite end of loin to complete incision running through middle.
• Open up incision with your fingers, working from both ends, to create a 1 1/2-inch-wide opening, then pack with all of stuffing, pushing from both ends toward center.
• Pat pork dry and and season well with salt and pepper.
• Heat oil in a 12-inch heavy skillet over high heat until very hot and just smoking, then brown pork on all sides, about 2 minutes. Transfer to a roasting pan and roast in middle of oven until a meat thermometer inserted diagonally 2 inches into meat (avoid stuffing) registers 160°F, 45 to 50 minutes. Transfer to a cutting board and let stand 20 minutes.
• While loin is standing, straddle roasting pan across 2 burners. Add 1/2 cup water and deglaze pan by boiling over moderate heat, scraping up brown bits.
• Slice meat and serve with sauce.

APRICOT-STUFFED PORK TENDERLOIN

Steps:

• Cut a lengthwise slit down the center of the roast to within 1/2 in. of bottom. Open roast so it lies flat; cover with plastic wrap. Flatten to 1/2-in. thickness. Remove wrap; sprinkle with cheese, apricots, thyme, garlic, salt, pepper and cayenne., Roll up jelly-roll style, starting with a long end. Tie at 1-1/2- to 2-inch intervals with kitchen string; secure ends with toothpicks. Transfer to an 11x7-in. baking dish coated with cooking spray. Brush tenderloin with butter. Bake at 375° for 30-35 minutes or until a thermometer reads 160°. Let stand for 5 minutes before slicing.

ROSEMARY-SCENTED PORK LOIN STUFFED WITH ROASTED GARLIC, DRIED APRICOTS AND CRANBERRIES AND PORT WINE PAN SAUCE

Steps:

• Adjust oven rack to upper-middle position and heat oven to 250 degrees. Heat oil in a small skillet over medium-low heat. Add whole garlic cloves and cook, stirring occasionally, until soft and golden, about 5 minutes. Remove with a slotted spoon; reserve oil.
• Turn pork loin fat-side down. Slit lengthwise, almost but not quite all the way through, to form a long pocket, leaving a 1/2-inch border of unslit meat at each end. Brush cavity with some of the reserved garlic cooking oil, and sprinkle generously with salt and pepper and 1 Tb. of the rosemary. Line cavity with sauteed garlic and apricots; sprinkle in cranberries. Tie loin together with kitchen twine or heavy-duty string at 1 1/2-inch intervals.
• Brush with remaining oil, and sprinkle generously with salt and pepper. Set roast, fat-side up, diagonally or curved (so it fits) on a large, lipped cookie sheet or jellyroll pan. Warm 1/4 cup apple jelly along with the minced garlic and remaining rosemary. Brush mixture onto meat.
• Roast until a meat thermometer stuck into the center registers 125 to 130 degrees. (Start checking at about 1 1/2 hours.) Remove from oven; raise oven temperature to 400 degrees. Brush loin with pan drippings, return to oven, and continue to roast until the loin is golden brown and a meat thermometer stuck into the center registers 145 degrees F (63 degrees C), about 20 minutes longer. For even more attractive coloring, broil until spotty brown, 3 to 5 minutes.
• Let roast rest 15 to 20 minutes; transfer to a carving board. Stir juices around pan to loosen brown bits. Pour through a strainer into a small pan, and stir in port, chicken broth and remaining 2 Tbs. of jelly; bring to a simmer. Mix cornstarch with a couple of tablespoons of cold water; whisk into sauce. Simmer until lightly thickened. Slice pork and serve with a little sauce.

SIMPLY ROASTED PORK LOIN ROAST WITH APRICOT GLAZE

Steps:

• Preheat oven to 425 degrees.
• Place the preserves in a small saucepan over medium-low heat, and cook 10 minutes or until melted.
• Keep warm over low heat.
• Combine salt, oregano, garlic powder, and pepper.
• Rub evenly over pork.
• Place pork on a rack coated with cooking spray; place rack in a shallow roasting pan.
• Bake at 425 degrees for 30 minutes.
• Brush 1/4 cup preserves evenly over pork.
• Bake an additional 10 minutes.
• Brush remaining preserves evenly over pork.
• Bake an additional 10 minutes or until meat thermometer registers 155 degrees.
• Let stand 10 minutes before slicing.