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Apricot Pork Loin

Apricot Pork Loin
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.
8-10 ServingsPrep: 20 min. Bake: 40 min.

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
© Taste of Home 2012

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Apricot Pork Loin (continued)

Directions (continued)

  • 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.
Nutrition 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.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
© Taste of Home 2012