Apricot And Pecan Stuffed Pork Loin Recipes

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.

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-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.

APRICOT-STUFFED SPICE-RUBBED PORK LOIN

Steps:

• Combine first 7 ingredients in a small bowl. Combine apricots and capers; set aside. Trim fat from pork. Cut a 1-1/2-inch-wide horizontal slit into the end of pork; cut through to the other end of pork to form a deep pocket using a long, thin knife. Spoon apricot mixture into pocket; pack using the handle of a wooden spoon. Rub surface of pork with cumin mixture. Place pork on a broiler pan coated with cooking spray. Insert meat thermometer into thickest portion of pork. Bake at 350 degrees for 1 hour and 55 minutes or until thermometer registers 160 degrees (slightly pink).

APRICOT-GLAZED STUFFED PORK LOIN

Steps:

• Preheat oven to 425 degrees.
• Make a pocket in the pork loin by slicing down the center, season with salt and fresh pepper; place in a greased shallow baking pan.
• In a large skillet, melt the butter and saute the celery and onion until tender.
• Add the dried apricots or cherries and the stuffing croutons; stir in the chicken broth or water.
• Spoon the stuffing losely into the pork loin pocket.
• Save any extra stuffing for baking in the pan the last 30 minutes of cooking time.
• Bake at 425 for 15 minutes, then reduce the temperature to 325 degrees.
• In a mixing bowl, combine the apricot preserves, mustard, rosemary and garlic.
• Spread this mixture over the pork loin and add any extra stuffing mix.
• Return the pan to the 325 degree oven and bake for 30 minutes.
• Remove from the oven and allow loin to rest 10 minutes before slicing.