Main
Recipes
Main Ingredients
Meat and Poultry
pork
Roast Pork with Apricot and Shallot Stuffing Recipe

Roast Pork with Apricot and Shallot Stuffing Recipe

Posted by

Rate It!

Roast Pork with Apricot and Shallot Stuffing

Add your photo!

Count

Calories

Minutes

Comments Print recipe

Ingredients:

Serving

4 slices firm white sandwich bread
1/2 cup chopped shallots (3 large)
2 tbsp unsalted butter
1/2 lb firm-ripe apricots (3 large), cut into 1/3-inch pieces
2 tbsp chopped fresh flat-leaf parsley
1/2 tsp salt
1/4 tsp black pepper
1 (3- to 3 1/2-lb) center-cut boneless pork loin roast (3 1/2 inches in diameter), not tied
2 tbsp vegetable oil
1/2 cup water

Directions:

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.

Kitchen-Friendly View

Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	528.03 Kcal (2211 kJ)
Calories from fat	235.15 Kcal
		% Daily Value*
Total Fat	26.13g	40%
Cholesterol	148.5mg	50%
Sodium	234.96mg	10%
Potassium	1071.93mg	23%
Total Carbs	12.78g	4%
Sugars	7.06g	28%
Dietary Fiber	2.3g	9%
Protein	57.6g	115%
Vitamin C	8.6mg	14%
Iron	2.6mg	15%
Calcium	38.5mg	4%

Amount Per 100 g
Calories	172.47 Kcal (722 kJ)
Calories from fat	76.81 Kcal
		% Daily Value*
Total Fat	8.53g	40%
Cholesterol	48.5mg	50%
Sodium	76.74mg	10%
Potassium	350.12mg	23%
Total Carbs	4.18g	4%
Sugars	2.31g	28%
Dietary Fiber	0.75g	9%
Protein	18.81g	115%
Vitamin C	2.8mg	14%
Iron	0.9mg	15%
Calcium	12.6mg	4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

Search recipes
by ingredients

Construct & Analyze
Your Recipe

Analyze

Try this similar recipes

Vietnamese/Chinese Pork Chops

Brown sugar, Honey, Fish sauce, Vegetable oil, Soy sauce and 12 more..
Swedish Turkey Meatballs with Egg Noodles

Firm white sandwich bread, Onion, Egg and 16 more..
Fresh Mussels

Butter, Flour, Mussels, washed and scrubbed and 8 more..
Pan-Seared Chicken with Tarragon Butter Sauce

Chopped shallot (1 large) and 9 more..
Basic Bread Stuffing

More) butter, Chopped shallots , onions, or spring onions and 5 more..
Snail Butter

Butter, Shallots, minced, Garlic cloves, pressed and 5 more..
Egg Noodles with Peas and Mushrooms

Sliced shallots (2 large), Unsalted butter and 5 more..
Perfect Rice Everytime

Minced shallots or 1/2 cup onion, Butter and 4 more..