Made this for Easter again...It's still a BIG hit. Love it! ;)
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
-
- Directions
- 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.
-
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.
- 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.
-
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.
- 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.
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