Roast Pork Loin with Apricot, Cherry, and Pecan Stuffing

americastestkitchen.com

Sue

subheading: GATHER YOUR INGREDIENTS:

subheading: Roast:

4.5 pounds boneless pork loin roast, from the blade end

subheading: Brine:

¾ cup granulated sugar, for brining

¾ 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

subheading: Stuffing:

7 ounces baguette slices roughly torn (about 5 cups)

½ 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

½ cup dried cherries

½ 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 ½ teaspoons kosher salt (or 1 teaspoon table salt)

Ground black pepper

2 large eggs

½ cup heavy cream

subheading: Glaze:

½ cup apricot preserves

subheading: KEY EQUIPMENT:

The Best Kitchen Tongs

subheading: BEFORE YOU BEGIN:

Timing is important. The goal is to coordinate brining and stuffing so that the pork is out of the brine and ready to be stuffed when the pre-cooked stuffing comes out of the oven. To achieve this, begin preparing the stuffing ingredients immediately after setting the pork in the brine. Bamboo skewers, available in supermarkets (or see below), are our favorite way to fasten the roast around the stuffing. Alternatively, use poultry lacers (though they are generally sold only six to a package). The apricot preserves for the glaze can be melted in the microwave instead of on the stovetop. To do so, heat the preserves in a small, microwave-safe bowl, covered loosely with plastic wrap, at full power until melted, about 40 seconds. Timing is important. The goal is to coordinate brining and stuffing so that the pork is out of the brine and ready to be stuffed when the pre-cooked stuffing comes out of the oven. To achieve this, begin preparing the stuffing ingredients immediately after setting the pork in the brine. Bamboo skewers, available in supermarkets (or see below), are our favorite way to fasten the roast around the stuffing. Alternatively, use poultry lacers (though they are generally sold only six to a package). The apricot preserves for the glaze can be melted in the microwave instead of on the stovetop. To do so, heat the preserves in a small, microwave-safe bowl, covered loosely with plastic wrap, at full power until melted, about 40 seconds.

Directions at americastestkitchen.com

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