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Pork Roast with Apricot-Rice Stuffing

Guests rave when I put this impressive pork roast on the table. Bake the extra stuffing separately and serve it on the side.

6 ServingsPrep: 50 min. Bake: 1-1/4 hours + standing

Ingredients

2-3/4 cups water
1/2 cup chopped dried apricots
2 tablespoons sugar
1 cup uncooked long grain rice
1 small onion, chopped
1/4 cup minced fresh parsley
1/4 cup butter, cubed
2 teaspoons grated lemon peel
1/4 teaspoon salt
1/8 teaspoon pepper
1 bone-in pork loin roast (4 pounds)
3/4 cup apricot preserves
4 teaspoons lemon juice

Directions

In a large saucepan, bring the water, apricots and sugar to a boil.
Reduce heat; simmer, uncovered, for 3-5 minutes or until sugar is
dissolved.
Stir in the rice, onion, parsley, butter, lemon peel, salt and
pepper. Bring to a boil. Reduce heat; cover and simmer for 25-30
minutes or until liquid is absorbed and rice is tender.
Cut a deep lengthwise slit in between each bone of the pork roast (do

2 of 2

Pork Roast with Apricot-Rice Stuffing (continued)

Directions (continued)

not cut apart); stuff with rice mixture. Place fat side up on a rack
in a foil-lined shallow roasting pan. Place remaining rice in a
1-qt. baking dish; cover and refrigerate.
Bake roast, uncovered, at 350° for 1 hour. Combine preserves and
lemon juice; brush over roast. Bake 15-30 minutes longer or until a
meat thermometer reads 145°, basting twice with remaining
preserves mixture.
Bake additional rice for 25-30 minutes or until heated through. Let
roast stand for 10 minutes before slicing. Yield: 6 servings.

Nutrition Facts: 1 pork rib plus 1/3 cup stuffing equals 639 calories, 22 g fat (10 g saturated fat), 142 mg cholesterol, 273 mg sodium, 64 g carbohydrate, 2 g fiber, 46 g protein.

Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.