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

Name: Roast Pork Loin with Apricot, Prune, and Pine Nut Stuffing | America's Test Kitchen
Total time: 255 min
Ingredients: 4 1/2 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

www.americastestkitchen.com

We solved the three classic problems with this holiday roast: tough, dry meat; dull, flavorless stuffing; and a sloppy, pale appearance.

Keywords

Pork
Roasts
Fruit
Main Courses

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Ingredients

4 1/2 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