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Apricot Pork Loin Recipe
Apricot Pork Loin Recipe photo by Taste of Home

Apricot Pork Loin Recipe

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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.
TOTAL TIME: Prep: 20 min. Bake: 40 min.
MAKES:8-10 servings
TOTAL TIME: Prep: 20 min. Bake: 40 min.
MAKES: 8-10 servings

Ingredients

  • 1/2 pound Johnsonville® Mild Ground Italian 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

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.

Directions

  1. 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.
  2. 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.
  3. 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.
Originally published as Apricot Pork Loin in Country Pork 1996, p76

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.

Medium-Bodied Red Wine

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

Reviews for Apricot Pork Loin

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Reviewed Feb. 13, 2011

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.

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