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Apricot Pork Loin Recipe

Apricot Pork Loin Recipe photo by Taste of Home

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This pork dish is pretty to look at and yummy to taste! The stuffing has a great balance of flavors that folks rave about. It's my family's top pick of pork recipes.

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Apricot Pork Loin Recipe

Prep: 20 min. Bake: 40 min.

Yield: 8-10 Servings

20 2400 2420

Ingredients

1/2 pound bulk Johnsonville® Ground Sausage
1-1/3 cups chopped onion
1 cup dried apricots, finely chopped
1/3 cup chopped walnuts
2 garlic cloves, minced
2 teaspoons grated orange peel
2 teaspoons dried thyme, divided
1/2 teaspoon salt
1 boneless pork loin roast (2-1/2 pounds)
1 cup orange marmalade
1/3 cup chicken broth
1/4 cup lemon juice
2 tablespoons grape juice
1 teaspoon pepper

Directions

In a skillet over medium heat, cook sausage and onion until sausage is no longer pink; drain. Remove from the heat; stir in the apricots, walnuts, garlic, orange peel, 1 teaspoon thyme and salt.
Cut a pocket along one long side of the roast; stuff with sausage mixture. fill pocket in roast with stuffing. Tie roast with string and place on a rack in a shallow roasting pan. Combine the marmalade, broth and lemon and grape juices; pour half over roast. Sprinkle with pepper and remaining thyme.
Bake, uncovered, at 350° for 20 minutes. Baste with remaining marmalade mixture. Bake 20-25 minutes longer or until a thermometer reads 145° for pork. Let stand 5 minutes; remove string before slicing. Yield: 8-10 servings.

Nutritional Facts 1 serving (1 slice) equals 335 calories, 11 g fat (3 g saturated fat), 65 mg cholesterol, 307 mg sodium, 35 g carbohydrate, 3 g fiber, 26 g protein.

Originally published as Apricot Pork Loin in Country Pork , p76

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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Reviews for Apricot Pork Loin

Apricot Pork Loin

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(1-1) of 1 reviews

Reviewed on Feb. 13, 2011 by wirtz

Made for a Sunday dinner for family, pork was really tender and juicy. Instead of cutting pork like in picture, I made a slit in the center of the pork and stuffed it. I took the drippings from the pan stranded them and served with the meat, it was a hit.