Roast Pork with Apricot and Shallot Stuffing

We just had this as our Thanksgiving dinner! Maybe third time I’ve made it over quite a few years. My hardest problem was not being able to find California apricots because Turkish just don’t cut it. They are too bland but why can’t I find Californian anymore? So I used canned plus plenty of apricot preserves for the tang I want. I also brined my roast with kosher salt, peppercorns and apple cider syrup, which is just concentrated (boiled) cider, reconstituted. This is such a fantastic recipe. I followed the rest to the letter.

• KelleyJ

• Massillon, Ohio

• 11/25/2022

Recipe is a little vague, should I cover this with aluminum foil while its in the oven? what sides can I make this with? what kind of wine goes well with this?

• lwolff966

• Newny

• 12/18/2020

Like others, I read all the reviews and followed the recommendations. I had 8lbs of pork loin, two 4lb pieces, that I butterflied, stuffed, and tied together. For the stuffing I used: Chopped dried California apricot and dried cranberries , simmered in white wine Shallots sautéed in butter 5 slices of white bread, toasted and then cubed Chicken broth for added moisture Chopped sage After stuffing and tying the loin cuts, season with salt and pepper, then sear in olive oil. Lined roasting pan with quartered onions and garlic. Place meat in, poured in about 1 cup chicken broth, and Cooked at 325 until meat temp reached 155. Rested Ford 20mins. While resting, made gravy by adding white wine and more broth to roasting pan, simmered, then strained out veg chunks. Fed 14 adults easy, everyone having seconds. Best roast pork we’ve ever had. Can’t wait to make it again.

• lmo_92

• Irvine, California

• 1/4/2019

Used this recipe as the centerpiece of my Christmas dinner. Fed 13 people with a slightly larger portion of meat (about 5lbs). Made the stuffing the day before using a mixture of apricots and apricot preserves. The first time I made it to test for just myself and my husband, it took much longer to cook. The 5lber was ready 15ish minutes sooner. Was able to keep it from drying out by wrapping very tightly in aluminum foil. I also sliced some fresh apricots and roasted them in the same pan alongside the pork. They caramelized very nicely and were a great addition to the sauce made from the pan drippings. Tastes as good as it looks. Your guests will definitely be impressed!

• annanacho

• Chicago, IL

• 1/19/2016

Disappointingly bland. I added some garlic cloves and a little sage to the stuffing after reading the reviews, but the flavor of this dish was just not that interesting.

• Anonymous

• 6/12/2012

I made this stuffing for pork chops instead of a roast. Everyone loved it!

• Anonymous

• Minneapolis

• 5/29/2012

Simply an awesome recipe. The only difference instead of roasting in the oven I smoked it with apple and a little hickory. This is a MUST try, and crowd pleaser.

• mrdodd

• Ind

• 12/29/2011

Truly an awesome recipe. Made it according to the recipe, with one exception... tossed it on the smoker and smoked it with apple wood.

• mrdodd

• 11/17/2011

My husband's response to this dish: "Wow. That was a big plate of awesome!". I had leftover stuffing from Thanksgiving that I used instead of making my own, and it worked just fine. My roast was a little bigger than the recipe called for, so my stuffing to pork ratio was a little off. Still, it was delicious!

• Anonymous

• Stuttgart, GE

• 9/26/2011

This recipe was great! I had a 1 lb pork loin roast so I scaled it down. I substituted cornbread for the white bread and added minced fresh rosemary before toasting. I deglazed the pan with a bit of fume blanc and water and wow! I can't wait to make this again!!!

• bon_bon_joy

• Alameda, CA

• 6/7/2011

I don't know how to rate this yet and I think it's my fault. The apricots I used aren't as sweet as they should be, now my stuffing has a very sour taste. All the flavors aside from the apricots are delicious (the bread, parsley, shallots). How can I save this? Will the natural sugars come out as it bakes inside the pork? Please HELP!

• tracie78

• Central, NJ

• 12/24/2010

优秀的味道和美丽presentation. I used canned apricots instead of fresh as it's all I could find. Needed to cook for longer than recipe said. It took about an hour and 15 minutes. Will definitely make this again!

• sar_tor

• 11/19/2010

昨晚做了这个,收到了第一次“10" from my husband! Followed the recipe almost exactly... Used canned apricots and used 2 tenderloins, butterflied, stuffed, then tied together with butcher's twine. I had extra stuffing, so I surrounded the pork roast with it, also added butternut squash tossed in olive oil and seasoned with salt and pepper around the stuffing. Served with Horseradish Mashed Potatoes (Gourmet's version on this website) and peas. A perfect Sunday dinner! I think I'll offer to make this for Easter.

• meesh16

• Columbus, OH

• 3/8/2010

I can understand what all the other reviewers were raving about. The meal was awesome. It was definitely worth all the work for Sunday dinner. My advice is to make this one as it really is something your family will love.

• sfballach

• Sonoma CA

• 3/28/2009

Wow! I wanted to do something different for Christmas dinner, with my in-laws coming out. Now, I live in a small town in Podunk, Nebraska, so I have very little access to quality ingredients. I had to substitute canned apricots. However, that worked to my advantage. Rather than the silly water deglaze, I used 1/2 c of Gewursttraminer and then added a full cup of the apricot nectar and reduce it with butter to a marvelous glaze which just shone beautifully. This is likely going to become Christmas tradition. The only other change I made was throwing about 15 fresh sage leaves in the stuffing. Worked out great.

• falmund

• Seward, NE

• 12/25/2008