Stuffed Pork Loin Roast with Apricots
Note: This is one of the finest stuffed pork loins that I have ever tasted. It is full of flavor with a savory gravy to top it off. Laid on a bed of kale or garnished with parsley, it is not only delicious but very beautiful!
Ingredients:
- 1 cup uncooked wild rice mix
- 2 ¼ cups Kitchen Basics Beef Stock
- 1 tablespoon butter
- 2 tablespoons butter
- ½ cup green onions, finely chopped, with tops included
- ½ cup fresh mushrooms, chopped
- ½ cup apple, chopped small
- 2 tablespoons fresh parsley, chopped
- 3 tablespoons pecans, chopped small
- 2 tablespoons apricot preserves
- 1 teaspoon coarse sea salt
- ¼ teaspoon black ground pepper
- 1/8 teaspoon red pepper
- 1 (3-4pound) boneless rolled pork loin roast
- Lawry’s coarse garlic salt with parsley added
- 1 tablespoon Tone’s Louisiana Style Cajun seasoning
- 2 cups Kitchen Basics Beef Stock
- 1 cup chopped celery
- ½ cup chopped onion
- 1 tablespoon cornstarch
- ½ cup cool water
- Canned apricot halves
- 1 red apple, unpeeled
Cuisine: Country
Yield: 8 to 10 Servings
Rating: 
(1 votes, average: 1.00 out of 5)
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(1 votes, average: 1.00 out of 5)Loading...Instructions:
- Preheat oven to 325-degrees. Cook rice in boiling beef stock, adding butter. Cook over low to medium heat until rice is tender, about 20 minutes. Remove from heat and let stand about 5 minutes or until all liquid is absorbed; set aside.
- Melt butter in heavy skillet and sauté onions, mushrooms, and apple together for 1 to 2 minutes. Add the parsley, pecans, apricot preserves, salt, pepper, and red pepper. Stir in the cooked rice until well blended; set aside.
- Unroll the pork roast and place on a large cutting board. Slice pork open lengthwise in half, without slicing through the roast. Slice pork again on each half to make a fourth flap without cutting the roast through. You should have 4 flaps of meat. With wooden mallet, pound the meat to flatten as much as possible. Sprinkle both sides of meat with coarse garlic salt, pepper, and the Cajun seasoning. Rub the seasoning well into the meat. Spoon stuffing mixture evenly over pork. Reserve any left-over rice to place around the roast when it is served. Beginning with long side, roll the roast jelly-roll fashion so that the fatty side is on top. Tie with heavy kitchen string at 2-inch intervals.
- Add the 2 cups beef stock, celery, and onion to bottom of roasting pan. Cover lightly with aluminum foil, and bake for 3 to 4 hours, or until meat thermometer registers 160-degrees. Remove foil for the last 30 minutes of baking to brown roast. Remove from oven and place roast on a large platter. Let stand for few minutes; remove string, and cut into slices. Garnish with canned apricot halves, red apple slices, and parsley sprigs or kale.
- Pour meat juices into a small heavy pot. If juices have cooked down, add about 1 cup of beef stock or water. Add the cornstarch to cool water to make a thin paste. Add cornstarch water to gravy and stir until thickened, about 2 to 3 minutes. Add additional seasoning to taste. Pour gravy into gravy bowl and serve with roast. Serves 8 to 10.