Back to Pork Roast with Apricot-Rice Stuffing

Print Options


Card Sizes

Pork Roast with Apricot-Rice Stuffing Recipe

Pork Roast with Apricot-Rice Stuffing Recipe

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 YIELD: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 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


  • 1. 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.
  • 2. 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.
  • 3. 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.
  • 4. 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.
  • 5. 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: 639 calories, 22g fat (10g saturated fat), 142mg cholesterol, 273mg sodium, 64g carbohydrate (26g sugars, 2g fiber), 46g protein.

Reviews for Pork Roast with Apricot-Rice Stuffing

Sort By :

Average Rating
cwbuff2 User ID: 5946195 176615
Reviewed 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?"

Loading Image