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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.
  • Total Time
    Prep: 50 min. Bake: 1-1/4 hours + standing
  • Makes
    6 servings


  • 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 zest
  • 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 zest, 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 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 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.
Nutrition Facts
1 pork rib plus 1/3 cup stuffing: 639 calories, 22g fat (10g saturated fat), 142mg cholesterol, 273mg sodium, 64g carbohydrate (26g sugars, 2g fiber), 46g protein.

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Average Rating:
  • Linda
    Oct 1, 2017

    Had such high hopes for this recipe. Thought the rice was a little bland which was not what I expected. I did not add the rice to my pork roast since mine was boneless and small. I love apricots and it is good with pork but thought the recipe was just average.

  • cwbuff2
    Apr 26, 2014

    This is an easy, eye-catching and flavorful dish. Perfect for a spring Sunday dinner or for Easter, and looks and tastes gourmet-level without a lot of work. My husband and sons gave it compliments. Just two changes, though - next time I will double the amount of rice, since we didn't have enough to go with the meat (we're talking about male appetites here), and I will cook the rice 15-20 minutes, not the 25-30 in the recipe. I followed the recipe and thought the rice came out a little too dry after baking it. And hey! where is everybody? Why am I the only one to review this lovely recipe?