Print Options

Back to Pork Roast with Apricot-Rice Stuffing >

Include these items:

Select reviews >

Taste of Home Logo

Pork Roast with Apricot-Rice Stuffing

 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


  • 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


  • 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.
Nutritional 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.