Roast Pork Loin with Apricot, Prune, and Pine Nut Stuffing | America's Test Kitchen

Ingredients

• 4.5 pounds boneless pork loin roast, from the blade end
• 3/4 cup granulated sugar, for brining
• 3/4 cup kosher salt (or 6 tablespoons table salt), for brining
• 3 bay leaves, crumbled
• 1 tablespoon allspice berries, lightly crushed
• 1 tablespoon whole black peppercorns, lightly crushed
• 10 medium cloves garlic, lightly crushed and peeled
• 7 ounces baguette slices roughly torn (about 5 cups)
• 1/2 cup dried apricots (about 4 ounces)
• 1 medium clove garlic, peeled
• Pinch ground cumin
• Pinch ground coriander
• Pinch ground cinnamon
• Pinch cayenne pepper
• 2 tablespoons grated onion from 1 small onion
• 1/2 cup pitted prunes, halved lengthwise
• 1/2 cup pine nuts, toasted in medium skillet over medium heat until color deepens slightly, 3 to 5 minutes
• 2 teaspoons minced fresh thyme leaves
• 2 tablespoons minced fresh parsley leaves
• 1 1/2 teaspoons kosher salt (or 1 teaspoon table salt)
• Ground black pepper
• 2 large eggs
• 1/2 cup heavy cream
• 1/2 cup apricot preserves