Apricot Pork Loin

This Apricot Pork Loin is a pretty dish that tastes great! The stuffing has a wonderful balance of flavors your family will love.

1/2 lb. Italian sausage

1 1/3 cups chopped onion

1 cup dried apricots, finely chopped

1/3 cup chopped walnuts

2 cloves garlic, minced

2 tsp. grated orange peel

2 tsp. dried thyme, divided

1/2  tsp. salt

1 boneless pork loin roast (2 1/2 lbs.)

1 cup orange marmalade

1/3 cup chicken broth

1/4 cup lemon juice

2 Tbsp. grape juice

1 tsp. pepper

In a skillet over medium heat, cook sausage and onion until sausage is no longer pink, drain.

Remove from heat, stir in apricots, walnuts, orange peel, 1 tsp. thyme and salt.

Cut a pocket along one side of the roast, stuff with sausage mixture. Tie roast with string and place on a rack in a shallow roasting pan.

Combine the marmalade, broth, lemon and grape juice, pour half over roast. Sprinkle with pepper and remaining thyme.

Bake uncovered at 350 degrees for 20 minutes.

Baste with remaining marmalade mixture.

Bake 20-25 minutes longer or until a thermometer reads 145 degrees for pork. Let stand 5 minutes, remove string before slicing and serve with Quick Sauteed Fresh Spinach.

Serves 8-10

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