Serves 8
145 min
Roast Pork with Apricot and Shallot Stuffing
Recipe GLPR6899642f4ca186
A succulent center-cut pork loin stuffed with a savory-sweet mixture of toasted bread, caramelized shallots, and diced fresh apricots, then seared and roasted until tender. The pan drippings are deglazed into a light sauce to complement the herb-flecked filling.
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Ingredients
4 slices firm white sandwich bread
½ cup shallots, chopped
2 tablespoons unsalted butter
½ lb firm-ripe apricots, cut into small pieces
2 tablespoons fresh flat-leaf parsley, chopped
¾ teaspoon salt
¼ teaspoon black pepper
3¼ lb center-cut boneless pork loin roast
2 tablespoons vegetable oil
½ cup water
Directions
Preheat your oven to 375°F.
Cut the bread slices into 1/3-inch cubes to yield about 1 cup. Spread the bread cubes evenly on a shallow baking pan and toast in the center of the preheated oven, stirring occasionally, until they turn golden brown, approximately 10 minutes. Transfer the toasted bread to a bowl and leave the oven on for roasting the pork.
In a large nonstick skillet, melt the butter over moderately low heat. Add the chopped shallots and cook, stirring occasionally, until they become soft and translucent, about 10 minutes. Stir in the apricot pieces and continue cooking, stirring, for about 3 minutes until the apricots soften slightly. Remove from heat and fold in the toasted bread cubes, fresh parsley, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Set the stuffing mixture aside.
Create a lengthwise cavity in the pork loin for the stuffing: Position a sharp, long, thin knife in the center of one end of the roast and carefully insert it toward the center of the loin. Repeat the same incision from the opposite end of the loin to create one continuous opening running through the middle.
Using your fingers, gently open and widen the incision from both ends until you have created a cavity approximately 1 1/2 inches wide. Carefully pack the stuffing mixture into this opening, pushing it from both ends toward the center until all of it is evenly distributed.
Pat the pork loin dry with paper towels. Season the exterior generously with additional salt and black pepper.
Heat the vegetable oil in a 12-inch heavy skillet over high heat until it is very hot and just beginning to smoke. Carefully brown the stuffed pork loin on all sides, about 2 minutes per side. Transfer the seared pork to a roasting pan and place in the center of the preheated 375°F oven. Roast until a meat thermometer inserted diagonally into the thickest part of the meat (avoiding the stuffing) reads 145°F, approximately 45 to 50 minutes. Transfer the roast to a cutting board and allow it to rest for 20 minutes.
While the pork is resting, place the roasting pan across two burners over moderate heat. Pour in the 1/2 cup water and bring to a gentle boil, scraping up all the flavorful brown bits stuck to the bottom of the pan with a wooden spoon.
Slice the rested pork into individual portions and arrange on a serving platter. Drizzle with the warm pan sauce and serve immediately.
