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Apricot Pistachio Rolled Pork




Source of Recipe


Betty Crocker Holiday






List of Ingredients



• 4-pound pork boneless top loin roast (single uncut roast)
  
• 1/2 cup chopped dried apricots
  
• 1/2 cup chopped pistachio nuts
  
• 2 cloves garlic, finely chopped
  
• 1/4 teaspoon salt
  
• 1/4 teaspoon pepper
  
• 1/4 cup apricot brandy or apricot nectar
  
• 1/4 cup apricot preserves
  
• 3 tablespoons chopped pistachio nuts
  






Instructions



1. To cut pork so that it can be filled and rolled, cut horizontally down length of pork about 1/2 inch from top of pork to within 1/2 inch of opposite side; open flat. Turn pork so you can cut other side. Repeat with other side of pork, cutting from the inside edge to the outer ede; open flat.
   
2. Sprinkle apricots, 1/2 cup nuts, the garlic, salt and pepper over pork to within 1 inch of edges. Beginning wtih edge of second cut side, tightly roll up pork. Secure with toothpicks, or tie with string. Place in glass baking dish.
   
3. 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.
   
4. Heat oven to 325. 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.
   
5. Brush preserves over pork. Sprinkle with 3 tablespoons nuts. Bake 30 to 60 minutes longer or until meat thermometer reads 155. Cover pork with tent of aluminum foil and let stand 15 to 20 minutes or until thermometer reads 160. (Temperature will continue to rise about 5, adn pork will be easier to carve.) Cut into slices.
   






Final Comments


12 servings.