Pork Roast with Apricot-Rice Stuffing
Total TimePrep: 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 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 Facts1 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.
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.
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?