Apricot-Stuffed Pork Loin

Name: Apricot-Stuffed Pork Loin
Prep time: 30 min
Total time: 2 h 35 min
Yield: 10 serving(s)
Ingredients: 11 oz. dried apricots, quartered; 1 (4-pound) pork loin; 6 garlic cloves, minced; 2 1/2 tbsp. fresh rosemary, chopped; plus fresh sprigs for garnish; 1 1/2 c. low-sodium fat-free chicken broth; Kosher salt and freshly ground black pepper

By Cheryl SlocumPublished: Nov 17, 2011

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Kate Mathis

Yields:

10 serving(s)

Prep Time:

30 mins

Total Time:

2 hrs 35 mins

Cal/Serv:

348

If you're planning a New Year's Day feast this year, think about the symbolism behind traditional foods. Pigs' tendency to root forward signifies progress (unlike lobsters, which move backward).

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Ingredients

11 oz. dried apricots, quartered
1 (4-pound) pork loin
6 garlic cloves, minced
2 1/2 Tbsp. fresh rosemary, chopped; plus fresh sprigs for garnish
1 1/2 cups low-sodium fat-free chicken broth
Kosher salt and freshly ground black pepper

Directions

1. Step 1In a medium saucepan over medium-high heat, bring apricots and 1/2 cup water to a boil. Remove from heat and let sit until water is absorbed, about 10 minutes.
2. Step 2Using a long thin knife, cut a 1 1/2-inch-wide slit through center of pork loin lengthwise. Insert a wooden spoon handle and widen the opening. In a small bowl, mix apricots, half the garlic, and 1/4 teaspoon salt. Pack mixture into opening in pork loin.
3. Step 3Tie pork loin at 1 1/2-inch intervals with 10- to 12-inch lengths of kitchen twine.
4. Step 4Preheat oven to 325°F. Using a mortar and pestle, grind together chopped rosemary, 3/4 teaspoon salt, and 1 teaspoon pepper to a coarse rub. Mix in remaining garlic and rub all over pork loin.
5. Step 5Place pork loin in a medium roasting pan fitted with a rack and roast for 45 minutes. Remove from oven and pour broth over pork loin. Return to oven and continue to roast, basting every 15 minutes, until the meat’s internal temperature reaches 150°F, up to 1 more hour.
6. Step 6Transfer roast to a wire rack to rest for 20 minutes before slicing. Garnish with rosemary sprigs. Meanwhile, strain pan juices into a gravy boat (reheat jus in a small saucepan over low heat if necessary).