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Pork: Apricot Pistachio Rolled Pork




Source of Recipe


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Recipe Introduction


Prep: 30 minutes
Marinate: 2 hours 15 minutes
Bake: 2 hours 30 minutes
Stand 35 minutes
12 servings


List of Ingredients




4 lbs. pork boneless top loin roast (single uncut roast)
1/2 cup chopped dired apricots
1/2 cup chopped pistachio nuts
2 cloves garlic, finely chopped
1/4 tsp. salt
1/4 tsp. pepper
1/4 cup apricot brandy or apricot nectar
1/4 cup apricot preserves
3 tbsps. chopped pistachio nuts

Recipe



To cut port roast so that it can be filled and rolled, cut horizontally down length of port about 1/2 inch from top of pork to within 1/2 inch of opposite side; open flat. Turn port so you can cut other side. Repeat with other side of pork, cutting from the inside edge to the outer edger; open flat.

Sprinkle apricots, 1/2 cup nuts, the garlic, salt and pepper over pork to within 1 inch of edges. Beginning with edge of second cut side, tightly roll up pork. Secure with toothpicks, or tie with string. Place in glass baking dish.

Pierce pork all over with metal skewer. Brush entire surface with brandy. let stand 15 minutes. Brush again with brandy. Cover and refrigerate at least 2 hours but no longer than 24 hours.

Heat oven to 325 degrees. Place pork, fat side up, on rack in shallow roasting pan. Insert meat thermometer so tip is in center of thickest part of pork roll. Bake uncovered 1 hour 30 minutes.

Brush preserves over pork. Sprinkle with 3 tbsps. nuts. Bake 30 to 60 minutes longer or until meat thermometer reads 155 degrees. Cover pork with tent of aluminum foil and let stand 15 to 20 minutes or until thermometer reads 160 degrees. (Temperature will continue to rise about 5 degrees, and pork will be easier to carve.) Cut into slices.

1 serving: Calories 240