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Apricot-Pistachio Rolled Pork

Get dinner rolling with pork loin that’s wrapped around a sweet, crunchy apricot-pistachio filling and roasted to perfection.

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( 27 Ratings)

27 Ratings

5 Stars 59%

4 Stars 30%

3 Stars 11%

2 Stars

1 Stars

Member Reviews ( 1 )

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Prep Time 30 min
Total Time 5 hr 35 min
Servings 12

Ingredients

1: single uncut boneless pork loin roast (4 lb)

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: tablespoon butter or margarine

1/4: cup coarsely crushed cracker crumbs

2: tablespoons chopped pistachio nuts

1/4: teaspoon garlic salt

1/4: cup apricot preserves

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Directions

1 To cut pork roast into a large rectangle that can be filled and rolled, cut lengthwise about 1/2 inch from top of pork to within 1/2 inch of opposite edge; open flat. Repeat with other side of pork, cutting from the inside edge to the outer edge; open flat to form rectangle.
2 Sprinkle apricots, 1/2 cup nuts, the garlic, salt and pepper over pork to within 1 inch of edge. Tightly roll up pork, beginning with short side. Secure with toothpicks, or tie with string. Pierce pork all over with metal skewer. Brush brandy over entire surface. Let stand 15 minutes. Brush again with remaining brandy. Cover and refrigerate at least 2 hours but no longer than 24 hours.
3 Heat oven to 325°F. Place pork, fat side up, on rack in shallow roasting pan. Insert meat thermometer so tip is in thickest part of pork. Roast uncovered 1 hour 30 minutes.
4 Meanwhile, in 2-quart saucepan, melt butter over medium heat. Stir in cracker crumbs, 2 tablespoons nuts and garlic salt; cook and stir 1 minute. Cool slightly.
5 Brush preserves over pork. Sprinkle with crumb mixture. Roast uncovered 30 to 60 minutes longer or until thermometer reads 160°F. Cover and let stand 15 minutes before serving for easier carving.

EXPERT TIPS

Expert Tips

Add color to the fruit and nut filling by replacing half of the dried apricots with dried sweetened cranberries.

Piercing the pork and allowing it to stand after brushing with apricot brandy helps to heighten the apricot flavor of the roast.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 335
Calories from Fat: 155 ),

% Daily Value

Total Fat: 17 g; 17 %
(Saturated Fat 5 g, 5 % ),
Cholesterol: 100 mg; 100 %;
Sodium: 210 mg; 210 %;
Total Carbohydrate: 11 g; 11 %
(Dietary Fiber 1 g 1 % ),
Protein: 35 g; 35 %

% Daily Value*:

Vitamin A: 10%;
Vitamin C: 0%;
Calcium: 2%;
Iron: 10%;

Exchanges:

1 Fruit; 5 Lean Meat;

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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Posted 12/27/2011 1:53:01 PM REPORT ABUSE Saralynn35 said:

Rating:

I love this recipe, not hard to make, just a little time consuming, but so worth it. I used ARO Pistachios, they use Himalayan Pink Salt when roasting their pistachios, making them the best pistachios i've ever had. Just visit orandiranch.com

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