The sweetness of sliced apricots, au-jus and tender meat of a pork loin – combine to create a treat for the palette. Nothing seems to enhance and compliment the flavor of pork loin like apricots, wine, and other stuffing ingredients.
INGREDIENTS
1 boneless center-cut pork tenderloin roast, about 3 lb. (1.5 kg), butterflied
Cooking string
3 oz. unsalted butter
1 small onion\cooked, peeled and finely chopped
1⁄2 cup (3 oz./90 g) dried apricots, finely chopped
2 cloves garlic, peeled and crushed
1⁄2 cup (2 oz./60 g) thinly sliced shallots
1⁄3 cup (2 oz./60 g) golden raisins
1 Tbs. Dijon mustard
Kosher salt and freshly ground pepper
2 oz. fresh breadcrumbs
1 tsp. fresh tarragon, chopped
1/2 teaspoon thyme
1/2 teaspoon celery salt
1/2 cup chopped pecans
2 eggs
3 Tbs. brandy
3 tsp. olive oil
1 tsp. sherry vinegar
1 3⁄4 cups (14 fl. oz./430 ml) chicken stock
PREPARE
- Trim the pork as necessary
- Cut a 4/5 deep slit along one side of the loin
- chop –> onions, shallots, garlic
- chop –> sliced apricots into 1/4 pieces
- In microwave –> cook butter, onions, shallots, garlic, apricots, raisins
(cook for 2-minutes at a time until tender – DO NOT BROWN
- Transfer cooked mixture to a mixing bowl
- Add –> breadcrumbs, tarragon, thyme, celery salt, pecans –> MIX
- Add – –> wine, sherry vinegar, eggs –> MIX
- Coat the top-center area of loin slit (open) with light layer of Dijon Mustard
- Place stuffing onto the center of the tenderloin end to end
(left over stuffing will be cooked on the stove)
- Roll the loin up so stuffing is in center
Tie the loin with cooking string to keep it rolled up - Pour olive oil into bottom center of oven roasting pan
- Roll the loin in the oil until covered
- Place loin ion a roasting rack (see example) and return to baking pan
- Pour salt and pepper on top of loin – to taste
- Cover pork loin with lid or tinfoil
COOK – ROAST
- Bake in a preheated oven at 350°F
Using a meat thermometer. - Roast until thermometer inserted into thickest part of the loin registers 135°F
- Roughly 50 mins to 1 1⁄4 hours
SERVE
- Transfer loin to cutting board
- Cut and remove the string
- Carefully cut loin into 1 to 2 inch slices (keep the stuffing in center)
- Make gravy from the drippings and chicken stock
SERVE :: with mashed potatoes, gravy, and almond-string beans or other vegetable
