Roast Pork with Apricot and Shallot Stuffing

Roast Pork with Apricot and Shallot Stuffing
You can never have too many main course recipes, so give Roast Pork with Apricot and Shallot Stuffing a try. This recipe covers 22% of your daily requirements of vitamins and minerals. One serving contains 327 calories, 40g of protein, and 14g of fat. This recipe serves 8. Thanksgiving will be even more special with this recipe. A mixture of butter, pepper, shallots, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the vegetable oil you could follow this main course with the Blueberry Coffee Cake #SundaySupper as a dessert. From preparation to the plate, this recipe takes roughly 5 hours.

Instructions

1
Preheat oven to 375°F.
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OvenOven
1
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).
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ToastToast
SpreadSpread
BreadBread
PorkPork
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Baking PanBaking Pan
BowlBowl
OvenOven
2
Cook shallots in butter in a large nonstick skillet over moderately low heat, stirring occasionally, until softened, about 10 minutes.
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ShallotShallot
ButterButter
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Frying PanFrying Pan
3
Add apricots and cook, stirring, until slightly softened, about 3 minutes.
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ApricotApricot
4
Remove from heat and stir in bread, parsley, salt, and pepper.
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ParsleyParsley
PepperPepper
BreadBread
SaltSalt
1
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.
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Pork LoinPork Loin
StuffingStuffing
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KnifeKnife
2
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.
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StuffingStuffing
3
Pat pork dry and and season well with salt and pepper.
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Salt And PepperSalt And Pepper
PorkPork
4
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.
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PorkPork
Cooking OilCooking Oil
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Frying PanFrying Pan
5
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.
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StuffingStuffing
MeatMeat
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Kitchen ThermometerKitchen Thermometer
Roasting PanRoasting Pan
OvenOven
6
Transfer to a cutting board and let stand 20 minutes.
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Cutting BoardCutting Board
7
While loin is standing, straddle roasting pan across 2 burners.
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Roasting PanRoasting Pan
8
Add 1/2 cup water and deglaze pan by boiling over moderate heat, scraping up brown bits.
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WaterWater
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Frying PanFrying Pan
9
Slice meat and serve with sauce.
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SauceSauce
MeatMeat
DifficultyExpert
Ready In5 hrs
Servings8
Health Score19
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