Roast Pork Loin with Apricot, Cherry, and Pecan Stuffing

Name: Roast Pork Loin with Apricot, Cherry, and Pecan Stuffing
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 dried cherries; 1/2 cup pecans (about 3 ounces), toasted in medium skillet over medium heat until color deepens slightly, 3 to 5 minutes, then cooled and chopped coarse; 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

Main Courses
Pork
Fruit
Roasts

View full recipe on www.americastestkitchen.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.americastestkitchen.com.

Share this recipe:

Cooking tools:

Food processor
Instant-read thermometer
Roasting rack
Roasting pan
Skewer
Butcher's twine
Meat tenderizer
Oven
Stove
Refrigerator
Microwave
Plastic wrap
Paper towel
Mixing bowl
Skillet
Saucepan
Fine-mesh sieve
Baking sheet
Parchment paper
Aluminum foil
Tongs
Cutting board
Chef's knife
Whisk
Measuring cup
Measuring spoon

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 dried cherries
1/2 cup pecans (about 3 ounces), toasted in medium skillet over medium heat until color deepens slightly, 3 to 5 minutes, then cooled and chopped coarse
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