Cooking with Angie: Apricot Stuffed Pork Loin Roast

Angela's Cafe
(903) 337-0414
1530 S. Austin Ave. Denison, Texas

Apricot Stuffed Pork Loin Roast
12-15 servings

1 (6 oz.) package long-grain and wild rice mix
½ cup boiling water
½ cup chopped dried apricots
2 green onions, finely chopped
½ cup chopped fresh mushrooms
¼ cup chopped green pepper
2 tablespoons butter or margarine, melted
3 tablespoons chopped pecans
1 tablespoon chopped fresh parsley
1/8 teaspoon garlic salt
1/8 teaspoon pepper
Dash of cayenne pepper
1 (5-6 lb.) boneless pork loin roast
Canned apricot halves
Fresh parsley sprigs

Cook rice according to package directions. Set aside. Pour boiling water over apricots; let stand 20 minutes to soften. Drain. Sauté green onions, mushrooms, and green pepper in butter until tender. Stir in rice, apricots, pecans, parsley, and seasonings.
If pork loin isn't purchased sliced, cut a 1" deep cut lengthwise down the center of the roast. Pull the meat apart and make another 1" deep slice rolling the meat flat as you slice. Continue cutting 1" deep cuts until you have a flat piece of meat. Spoon stuffing mixture evenly over the pork. Beginning with the long side, roll pork jellyroll fashion, and tie securely with heavy kitchen string at 2" intervals. Place roast on a lightly greased rack in a shallow roasting pan. Place bacon lengthwise over roast. Insert meat thermometer into thickest part of roast, making sure it does not touch fat or stuffing.
Place an aluminum foil tent over roast. Bake at 325 degrees for 3 hours or until meat thermometer registers 160 degrees (30-35 min. per pound). Remove foil for the last 30-40 minutes of baking. Remove roast from oven; let stand 5 minutes. Remove string; slice and garnish with apricot halves and parsley.


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