Pork loin perfection: Apricot-stuffed roast steals the show
While preparing lunch for the Feast of the Epiphany, I aim to cater to the tastes of my invited guests. For those who enjoy traditional flavors, I'll prepare pork loin stuffed with dried apricots. To ensure the meat turns out tender, juicy, and delicate, I start preparing it the day before. I place it in the refrigerator in a solution of table salt and pour boiling water over the dried apricots. There really is no better recipe for a roast.
A roast for a family lunch is a great choice not only because it aligns with the guests' preferences but also for practical reasons. If there are leftovers, I will have a supply of deli meat for sandwiches in the fridge. Thinly sliced pork loin with apricots pairs wonderfully with tartar sauce and pickled cucumbers.
How to prepare pork loin roast with apricots?
For roasted pork loin with apricots, pieces of meat from the neck side, with a small amount of fat, work best. Begin by washing and drying the pork. Then, kneading it with your hands helps to soften the fibers. Place the entire pork loin in a pot and cover it with a cold water and 2 tablespoons of salt solution. Keep it in the refrigerator overnight.
What to serve with roasted pork loin with apricots?
Roasted potatoes or other oven-baked vegetables, such as peppers, zucchini, carrots, or eggplant, complement the roast beautifully. A fresh salad with arugula, cherry tomatoes, and a light vinaigrette dressing is a great accompaniment. It's worth serving a sauce made from the fat rendered from the meat during roasting. This sauce just needs to be thickened with cornstarch. You can add cream or red wine – both variants are excellent choices.
Recipe for pork loin with apricots
For the roast, choose fresh meat from a reliable source and ensure you have soft dried apricots. This way, soaking them won't be necessary.
Ingredients:
- 2 pounds boneless pork loin
- 2 tablespoons salt
- 4 ounces dried apricots
- 2 tablespoons olive oil
- Spices for rubbing the meat: 1 teaspoon each of thyme, oregano, paprika, pepper, and salt
- Half a cup broth
- Half a cup orange juice
- 2 cloves garlic
Instructions:
- Place the pork loin in the refrigerator for at least 12 hours in a water and salt brine.
- If the apricots are hard, pour boiling water over them and set aside for at least 2 hours.
- Remove the meat from the brine, dry it with a paper towel, and knead with your hands.
- Use a sharp knife to create a small tunnel in the center of the meat, and insert apricots one by one into it.
- Rub the meat with olive oil mixed with spices. Briefly sear each side in a hot pan to seal the fibers.
- Transfer to a baking dish, and pour in the broth and orange juice. Add the halved garlic cloves to the roasting pan.
- Bake in an oven preheated to 350 degrees Fahrenheit for 1 hour.
