Apricot And Pecan Stuffed Pork Loin Roast Food

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APRICOT AND PECAN-STUFFED PORK LOIN ROAST



Apricot and Pecan-Stuffed Pork Loin Roast image

Posted in response to a request. This sounds great! Pork with a stuffing of apricots, dates and pecans and a bourbon cream sauce. YUMMY!!

Provided by Kimke

Categories     Pork

Time 1h30m

Yield 10 serving(s)

Number Of Ingredients 13

1 cup dried apricot
1/2 cup chopped dried dates
1/2 cup pecans
1 clove garlic
3/4 teaspoon salt (divided use)
1/4 teaspoon fresh ground pepper
4 tablespoons freshly chopped thyme (divided use)
4 tablespoons molasses (divided use)
4 tablespoons peanut oil or 4 tablespoons vegetable oil (divided use)
5 lbs boneless pork loin roast, halved
1 cup Bourbon
1 cup chicken broth
1/4 cup heavy whipping cream

Steps:

  • Preheat oven to 350 degrees F.
  • Coarsely chop apricots, dates, pecans, garlic, 1/2 teaspoon salt and pepper in a food processor.
  • Add 2 tablespoons thyme, 1 tablespoon molasses and 2 tablespoons oil.
  • Process until mixture is finely chopped, but not smooth.
  • To butterfly the roast, make a lengthwise cut down the center of each roast half, cutting to, but not through, the bottom.
  • Starting from the cut that was just made, slice horizontally toward one side, stopping 1/2 inch from edge.
  • Repeat with other roast half.
  • Open each half and flatten to a ½-inch thickness using a meat mallet or rolling pin.
  • Spread apricot mixture evenly over pork.
  • Roll each half, jellyroll fashion, starting with long side.
  • Secure with string.
  • Place both rolls, seam side down, in a shallow roasting pan.
  • Brush with remaining 2 tablespoons oil and sprinkle with remaining thyme.
  • Bring bourbon, broth and remaining 3 tablespoons molasses to a boil in a large saucepan.
  • Remove from heat.
  • Carefully ignite bourbon mixture with a long match.
  • When flames die, pour over rolls.
  • Bake 1 to 11/2 hours, or until meat thermometer inserted in thickest portion registers 160 F.
  • Remove pork from pan and keep warm; reserve drippings.
  • Pour reserved drippings in a small saucepan.
  • Add cream and remaining salt.
  • Cook over medium-high heat, stirring constantly, until slightly thickened.
  • Slice pork and serve with sauce.

PORK ROAST STUFFED WITH APRICOTS AND PRUNES



Pork Roast Stuffed with Apricots and Prunes image

Provided by Food Network

Categories     main-dish

Time 2h25m

Yield 8 to 10 minutes

Number Of Ingredients 5

1 whole center-cut boneless pork loin (about 4 to 5 pounds)
Kosher salt and freshly ground black pepper
1 (6-ounce) jar apricot chutney
1 (16-ounce) box dried apricots
2 (16-ounce) boxes dried 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.

PORK RIB ROAST WITH CRANBERRY-APRICOT STUFFING



Pork Rib Roast with Cranberry-Apricot Stuffing image

The WOW factor comes built into this glorious roast. The fall flavors are fabulous and so are the Frenched ribs. It's an elegant adventure in home cooking that invites everyone to just dig in.

Provided by Food Network Kitchen

Categories     main-dish

Time 2h15m

Yield 4 to 6 servings

Number Of Ingredients 14

3 tablespoons cognac or other brandy
3 tablespoons water
1/3 cup dried cranberries
1/3 cup dried apricots, coarsely chopped
1/4 cup whole almonds, toasted and chopped
1 medium shallot, minced
3 tablespoons unsalted butter, softened
1 teaspoon fennel seeds, toasted and crushed
1/2 teaspoon kosher salt, plus additional for seasoning
Freshly ground black pepper
1 (6-rib) center-cut pork roast, backbone removed and ribs Frenched, about 4 pounds after trimming)
2 tablespoons vegetable oil
1 cup creme fraiche or sour cream
1/2 cup Dijon mustard

Steps:

  • Warm the cognac and water in a small saucepan, add the cranberries and apricots, and set aside until plump, about 10 minutes. In a small food processor, pulse the fruit and any unabsorbed liquid with the almonds, shallot, butter, fennel seeds, 1/2 teaspoon salt, and pepper, to taste, until the fruit and nuts are coarsely chopped.
  • With a boning knife or other long, thin knife, make a cut 3 inches across in the center of one end of the roast. Gently push and work the blade in and straight through the roast to the other end. (If your knife isn¿t long enough, make a cut at either end and work your way to the center, making sure that the cuts meet.) Insert the narrow end of a wooden spoon into the opening to widen it a bit all the way through. Push the stuffing into the loin, working first from 1 end and then the other, filling to the center.
  • Preheat the oven to 350 degrees F.
  • Pat the loin dry and season all over with salt and pepper. Heat the oil in a large ovenproof skillet over medium-high heat. Add the roast, holding the bones up so that the bottom gets well browned, then turn the roast to brown the meaty side, about 6 minutes total. Transfer the skillet to the oven and roast the pork meat side down for 30 minutes. Turn the roast over so it sits on the bones and roast until an instant-read thermometer inserted into the center of the meat registers 155 degrees F, about 1 hour more. Transfer the roast to a carving board, tent loosely with foil, and let it rest for 10 minutes before carving.
  • Whisk the creme fraiche or sour cream with the mustard in a small bowl and season with salt and pepper, to taste. Slice roast between the bones to make individual chops, arrange them on a platter, and serve, passing the mustard sauce.
  • Know-How: Roasting meat on the bone keeps meat moist and improves its flavor. Pan-searing before roasting is the way to get a great burnished crust on lean meats that would otherwise dry out if left to brown solely in the oven.

APRICOT AND PECAN-STUFFED PORK LOIN



Apricot and Pecan-stuffed Pork Loin image

Delicious yet suprisingly simple to make. Has a wonderfull taste and makes an elegant presentation too!

Provided by Steve P.

Categories     Pork

Time 1h50m

Yield 10 serving(s)

Number Of Ingredients 13

1 1/2 cups dried apricots
1/2 cup pecans
1 clove garlic
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
4 tablespoons chopped fresh thyme, divided
4 tablespoons molasses, divided
4 tablespoons peanut oil or 4 tablespoons vegetable oil, dividied
1 (5 lb) boneless pork loin roast, halved
1 cup Bourbon
1 cup chicken broth
1/4 cup heavy whipping cream
1/4 teaspoon salt

Steps:

  • Coarsely chop apricots, pecans, garlic, salt and pepper in a food processor.
  • Add 2 tablespoons thyme, 1 tablespoon molasses and 2 tablespoons oil.
  • Process until mixture is finely chopped, but not smooth.
  • Make a lengthwise cut down the center of each roast, cutting to, but not through, the bottom.
  • Starting from center slice, slice horizontally toward one side, stopping 1/2-inch from edge.
  • Repeat with other loin half.
  • Flatten each half to a 1/2-inch thickness using a meat mallet or rolling pin.
  • Spread apricot mixture evenly over pork.
  • Roll each loin half, jelly-roll fashion, starting with long side.
  • Secure with string.
  • Place both rolls, seam side down, in a shallow roasting pan.
  • Brush with remaining 2 tablespoons oil and sprinkle with remaining thyme.
  • Preheat oven to 350 degrees Bring bourbon, broth and remaining 3 tablespoons molasses to a boil in a large saucepan.
  • Remove from heat.
  • Carefully ignite bourbon mixture with a long match.
  • When flames die, pour over roasts.
  • Bake at 350 degrees 1 to 1-1/2 hours, or until meat thermometer inserted in thickest portion registers 160 degrees.
  • Remove pork from pan, reserve drippings, and keep warm.
  • Pour reserved drippings in a small saucepan.
  • Add cream and salt.
  • Cook over medium-high heat, stirring constantly, until slightly thickened.
  • Slice pork and serve with sauce.

APRICOT-STUFFED PORK TENDERLOIN



Apricot-Stuffed Pork Tenderloin image

"The cheese in this festive dish adds a nutty flavor and creamy texture," writes Agnes Ward from Stratford, Ontario. "This is definitely an entree two will enjoy-I know we do."

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 2 servings.

Number Of Ingredients 9

1 pork tenderloin (3/4 pound)
1/3 cup shredded Gruyere or Swiss cheese
1/4 cup thinly sliced dried apricots
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
1 small garlic clove, minced
1/4 teaspoon salt
1/8 teaspoon pepper
Dash cayenne pepper
1 tablespoon butter, melted

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.

Nutrition Facts : Calories 374 calories, Fat 17g fat (9g saturated fat), Cholesterol 130mg cholesterol, Sodium 463mg sodium, Carbohydrate 13g carbohydrate (9g sugars, Fiber 2g fiber), Protein 40g protein.

ROAST PORK WITH APRICOT AND SHALLOT STUFFING



Roast Pork with Apricot and Shallot Stuffing image

Categories     Fruit     Pork     Roast     Apricot     Pork Tenderloin     Summer     Shallot     Parsley     Gourmet

Yield Makes 8 servings

Number Of Ingredients 10

4 slices firm white sandwich bread
1/2 cup chopped shallots (3 large)
2 tablespoons unsalted butter
1/2 lb firm-ripe apricots (3 large), cut into 1/3-inch pieces
2 tablespoons chopped fresh flat-leaf parsley
1/2 teaspoon salt
1/4 teaspoon black pepper
1 (3- to 3 1/2-lb) center-cut boneless pork loin roast (3 1/2 inches in diameter), not tied
2 tablespoons vegetable oil
1/2 cup water

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.

CRANBERRY APPLE STUFFED PORK LOIN



Cranberry Apple Stuffed Pork Loin image

An easy and impressive dish that tastes wonderful.

Provided by tahoegirl

Categories     Meat and Poultry Recipes     Pork

Time 1h35m

Yield 10

Number Of Ingredients 8

1 cup chicken flavored dry stuffing mix
½ cup water
1 (3 pound) boneless pork loin roast
1 cup chopped apple
⅓ cup dried cranberries
⅓ cup chopped toasted pecans
¼ cup finely chopped onion
salt and black pepper to taste

Steps:

  • Preheat an oven to 325 degrees F (165 degrees C). Combine the stuffing mix and water in a mixing bowl; set aside. Grease a roasting pan with cooking spray.
  • Trim the fat and connective tissue from the pork loin. Cut from one side through the middle horizontally to within 1/2-inch of the other side. Open the two sides and spread them out like an open book. Place the pork loin between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the pork with the smooth side of a meat mallet to a thickness of 1/2-inch.
  • Stir the apple, cranberries, pecans, and onion into the stuffing mix. Season the pork loin with salt and pepper to taste, then spread the stuffing mix onto the cut side of the loin. Roll the pork into a firm cylinder, and secure with cooking twine. Place into the prepared roasting pan.
  • Bake in the preheated oven until the pork is no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Cover the meat with two layers of aluminum foil, and allow to rest in a warm area for 10 minutes. Remove kitchen twine before slicing and serving.

Nutrition Facts : Calories 267 calories, Carbohydrate 16 g, Cholesterol 65.5 mg, Fat 11 g, Fiber 1.6 g, Protein 25.5 g, SaturatedFat 3.2 g, Sodium 307.5 mg, Sugar 4.8 g

FRUIT-PECAN PORK ROAST



Fruit-Pecan Pork Roast image

This spectacular roast was a huge hit with members of the cooking club I belong to. The sweet, tangy fruit glaze looks lovely and is a wonderful complement to the juicy pork. It's a family favorite for special occasions and holidays. -Gay Flynn, Bellevue, Nebraska

Provided by Taste of Home

Categories     Dinner

Time 1h25m

Yield 12 servings.

Number Of Ingredients 13

1 boneless rolled pork loin roast (3-1/2 pounds)
1/2 cup chopped green onions
4 tablespoons butter, divided
1/4 cup orange juice
1 bay leaf
1 can (14 ounces) whole-berry cranberry sauce
1/2 cup chicken broth
1/2 cup chopped pecans
1 tablespoon red wine vinegar
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon sugar
1/4 cup apricot preserves

Steps:

  • Place roast on a rack in a shallow roasting pan. Bake, uncovered, at 350° for 45 minutes. , Meanwhile, in a large skillet, saute onions in 1 tablespoon of butter for 1 minute. Add orange juice and bay leaf; cook and stir over medium-high heat until thickened, about 4 minutes. Add the cranberry sauce, broth, pecans and vinegar; cook and stir until slightly thickened, about 5 minutes. Reduce heat; stir in the salt, pepper, sugar and remaining butter until butter is melted. Discard bay leaf. , Remove 1/4 cup sauce and stir in preserves; spoon over roast. Set remaining sauce aside. Bake 20-25 minutes longer or until a thermometer reads 145°. Let meat stand for 10 minutes before slicing. Serve with reserved sauce.

Nutrition Facts : Calories 306 calories, Fat 13g fat (5g saturated fat), Cholesterol 76mg cholesterol, Sodium 176mg sodium, Carbohydrate 20g carbohydrate (14g sugars, Fiber 1g fiber), Protein 26g protein.

MARINATED PORK ROAST WITH APRICOT SAUCE



Marinated Pork Roast With Apricot Sauce image

Sweet and tangy, incredibly simple, abundant in flavor! Bon appetit!

Provided by quietcm

Categories     Main Dish Recipes     Pork     Pork Roast Recipes

Time 6h50m

Yield 6

Number Of Ingredients 10

½ cup soy sauce
½ cup dry sherry
2 tablespoons mustard powder
2 teaspoons dried thyme leaves
2 cloves garlic, minced
1 teaspoon ground ginger
1 (4.5 pound) boneless pork loin roast - trimmed, rolled, and tied
1 (10 ounce) jar apricot preserves
2 tablespoons dry sherry
1 teaspoon soy sauce

Steps:

  • Stir 1/2 cup soy sauce, 1/2 cup sherry, mustard powder, thyme, garlic, and ginger together in a large, shallow bowl. Place pork roast into marinade and cover; refrigerate at least 4 hours or overnight for best flavor, turning occasionally.
  • Preheat oven to 325 degrees F (165 degrees C).
  • Place marinated pork roast onto a rack set into a roasting pan; discard the used marinade. Insert a probe-type meat thermometer into thickest part of the roast.
  • Roast pork loin until thermometer reads 170 degrees F (75 degrees C), 2 1/2 to 3 hours.
  • Combine apricot preserves, 2 tablespoons sherry, and 1 teaspoon soy sauce in a small saucepan over low heat. Stir until preserves melt. Serve apricot sauce with sliced pork roast.

Nutrition Facts : Calories 670.7 calories, Carbohydrate 37.5 g, Cholesterol 165.5 mg, Fat 30.8 g, Fiber 0.7 g, Protein 57.4 g, SaturatedFat 10.9 g, Sodium 1540.5 mg, Sugar 21.1 g

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Apricot and Pecan-stuffed Pork Loin Recipe - Food.com top www.food.com. Spread apricot mixture evenly over pork. Roll each loin half, jelly-roll fashion, starting with long side. Secure with string. Place both rolls, seam side down, in a shallow roasting pan. Brush with remaining 2 tablespoons oil and sprinkle with remaining thyme. Preheat oven ...
From therecipes.info


APRICOT AND PECAN-STUFFED PORK LOIN | GENIUS KITCHEN ...
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From pinterest.nz


PORK TENDERLOIN STUFFED WITH APRICOTS, APPLES ... - BBC FOOD
Roast in the oven for about 50 minutes, or until the bacon is crisp and the pork is piping hot throughout. Remove the tray from the oven and transfer the …
From bbc.co.uk


STUFFED PORK LOIN WITH APPLES, CRANBERRIES AND PECANS ...
Place in fridge. Make stuffing: Melt butter in a sauce pan, along with garlic, rosemary, sage, and salt/pepper. Add in apples, onion, pecans and cranberries, sauteeing for 2-3 minutes, or until onion is semi-soft. Remove from heat. Remove pork loin from fridge and remove all plastic wrap.
From laughingspatula.com


10 BEST PORK TENDERLOIN STUFFED WITH APRICOTS RECIPES | …
apricot halves, pecan, provolone cheese, green onions, apricot preserves and 6 more Apricot-Basted Pork Satay with Grilled Fruit Pork peaches, dijon style mustard, butter, apricots, lemon juice, apricot nectar and 10 more
From yummly.com


CRANBERRY APRICOT STUFFED PORK LOIN WITH CRANBERRY PAN ...
1 tablespoon pecan or canola oil For Gravy: 1 cup chicken stock ¾ cup cranberry juice 3 tablespoons cornstarch Directions: Preheat oven to 350 degrees. Using a sharpening steel or the handle of a wooden spoon, poke a hole in the center of the pork loin. Move the utensil around to make the hole a little bigger and be sure to go through the ...
From georgiagrown.com


APRICOT AND SAGE STUFFED PORK LOIN ROAST AND DAVINCI ...
Place the stuffed pork loin roast in a small baking dish or small roasting pan. Pour the reserved wine over the pork. Rub a little oil on the pork and season with salt and pepper. Put the pork loin in the oven and roast for 10 minutes. Then turn down the heat to 350F and roast for another 30 minutes or until the internal temperature of the pork ...
From karistabennett.com


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