Pork Roast with Apricot-Rice Stuffing |
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Prep Time: 50 Minutes Cook Time: 0 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Guests rave when I put this impressive pork roast on the table. Bake the extra stuffing separately and serve it on the side. Ingredients:
2-3/4 cups water |
1/2 cup chopped dried apricots |
2 tablespoons sugar |
1 cup uncooked long grain rice |
1 small onion, chopped |
1/4 cup minced fresh parsley |
1/4 cup butter, cubed |
2 teaspoons grated lemon peel |
1/4 teaspoon salt |
1/8 teaspoon pepper |
1 bone-in pork loin roast (4 pounds) |
3/4 cup apricot preserves |
4 teaspoons lemon juice |
Directions:
1. In a large saucepan, bring the water, apricots and sugar to a boil. Reduce heat; simmer, uncovered, for 3-5 minutes or until sugar is dissolved.
2. Stir in the rice, onion, parsley, butter, lemon peel, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until liquid is absorbed and rice is tender.
3. Cut a deep lengthwise slit in between each bone of the pork roast (do not cut apart); stuff with rice mixture. Place fat side up on a rack in a foil-lined shallow roasting pan. Place remaining rice in a 1-qt. baking dish; cover and refrigerate.
4. Bake roast, uncovered, at 350° for 1 hour. Combine preserves and lemon juice; brush over roast. Bake 15-30 minutes longer or until a meat thermometer reads 145°, basting twice with remaining preserves mixture.
5. Bake additional rice for 25-30 minutes or until heated through. Let roast stand for 10 minutes before slicing. Yield: 6 servings.
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