Rolled Pork Roast With Prune Apricot Stuffing Recipes

PORK ROAST STUFFED WITH APRICOTS AND PRUNES

Steps:

• Preheat oven to 350 degrees F.
• Clean pork loin removing any excess fat. butterfly the pork loin (1/2-inch thick). Lay the pork, cut-side up, season with salt and pepper, and rub liberally with the apricot chutney.
• Place a layer of apricots and prunes on the flattened loin. Roll tightly and tie with twine at 1/2-inch intervals. Place the pork in a roasting pan fitted with a rack and season with salt and pepper. Roast until the pork reaches an internal temperature of 145 to 150 degrees F, about 15 minutes per pound. Transfer the pork to a cutting board, cover loosely with foil, and let rest for 10 minutes before carving.

APRICOT-PISTACHIO ROLLED PORK

Steps:

• To cut pork roast into a large rectangle that can be filled and rolled, cut lengthwise about 1/2 inch from top of pork to within 1/2 inch of opposite edge; open flat. Repeat with other side of pork, cutting from the inside edge to the outer edge; open flat to form rectangle.
• Sprinkle apricots, 1/2 cup nuts, the garlic, salt and pepper over pork to within 1 inch of edge. Tightly roll up pork, beginning with short side. Secure with toothpicks, or tie with string. Pierce pork all over with metal skewer. Brush brandy over entire surface. Let stand 15 minutes. Brush again with remaining brandy. Cover and refrigerate at least 2 hours but no longer than 24 hours.
• Heat oven to 325°F. Place pork, fat side up, on rack in shallow roasting pan. Insert meat thermometer so tip is in thickest part of pork. Roast uncovered 1 hour 30 minutes.
• Meanwhile, in 2-quart saucepan, melt butter over medium heat. Stir in cracker crumbs, 2 tablespoons nuts and garlic salt; cook and stir 1 minute. Cool slightly.
• Brush preserves over pork. Sprinkle with crumb mixture. Roast uncovered 30 to 60 minutes longer or until thermometer reads 160°F. Cover and let stand 15 minutes before serving for easier carving.

ROAST PORK WITH PRUNES

Steps:

• Simmer the prunes in one cup wine plus water to cover for 20 minutes, covered. Cool.
• Preheat oven to 375 degrees.
• Season the pork loin with salt and pepper. Stuff the prunes, thyme and garlic into the pork (you do not need to untie the roast, simply push the prunes inside the openings). Roast the pork on a rack in a covered roasting pan for about two-and-a-half hours, or until the meat is tender. Any leftover prunes can be placed in the bottom of the roasting pan after the meat has cooked for an hour.
• Remove the meat from the pan to a serving dish. Transfer the cooking juices and any loose prunes to a small saucepan. Skim off the excess fat and add the remaining wine and chicken stock. Bring to boil, season to taste and serve in a heated sauceboat.

FRUIT-STUFFED LOIN OF PORK

Steps:

• Preheat oven to 350 degrees.
• Using the long handle of a wooden spoon, push the dried fruit into the pocket in the roast, alternating the fruits.
• Cut the garlic into thin slivers. Make deep slits in the roast with tip of a knife and push the garlic into the slits.
• Tie the roast with twine and rub surface with salt and pepper.
• Set the roast in a shallow baking pan and smear the butter over the roast. Sprinkle with thyme.
• Stir Madeira and molasses together in a small bowl and pour over roast. Set the pan on the middle rack of the oven and bake approximately 1 1/2 hours, basting often (approximately 20 minutes per pound).
• When done, let stand, loosely covered with foil about 15 minutes. Cut thin slices and spoon pan juices over them.

ROAST PORK WITH APRICOT AND SHALLOT STUFFING

Steps:

• 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.

APRICOT-STUFFED PORK TENDERLOIN

Steps:

• Cut a lengthwise slit down the center of the roast to within 1/2 in. of bottom. Open roast so it lies flat; cover with plastic wrap. Flatten to 1/2-in. thickness. Remove wrap; sprinkle with cheese, apricots, thyme, garlic, salt, pepper and cayenne., Roll up jelly-roll style, starting with a long end. Tie at 1-1/2- to 2-inch intervals with kitchen string; secure ends with toothpicks. Transfer to an 11x7-in. baking dish coated with cooking spray. Brush tenderloin with butter. Bake at 375° for 30-35 minutes or until a thermometer reads 160°. Let stand for 5 minutes before slicing.

ROLLED PORK ROAST WITH PRUNE & APRICOT STUFFING

Steps:

• Preheat oven to 220°C (430F.).
• Remove the string from the pork roasting piece and lay rind side down on your chopping board. Place the chopped fruits in the centre of the pork and then re-roll and tie tightly with string. Tie at 2cm (1 inch) intervals. We took the chopped fruits to the butcher and had them do this for us.
• Dry the rind with some paper towel. Rub the rind with the oil and then sprinkle over the salt.
• Roast for 30 mins and then reduce the oven to 200C (390F). Bake for a further 1 hour 10 minutes. Test the pork is cooked with a skewer.
• Cover with foil and stand for 20 minutes before slicing.
• Serve with baked or steamed vegetables and apple sauce.