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.
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.
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.