Best Pork Loin Stuffed With Apricotspinachwalnuts Recipes

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APRICOT AND PECAN-STUFFED PORK LOIN



Apricot and Pecan-stuffed Pork Loin image

Delicious yet suprisingly simple to make. Has a wonderfull taste and makes an elegant presentation too!

Provided by Steve P.

Categories     Pork

Time 1h50m

Yield 10 serving(s)

Number Of Ingredients 13

1 1/2 cups dried apricots
1/2 cup pecans
1 clove garlic
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
4 tablespoons chopped fresh thyme, divided
4 tablespoons molasses, divided
4 tablespoons peanut oil or 4 tablespoons vegetable oil, dividied
1 (5 lb) boneless pork loin roast, halved
1 cup Bourbon
1 cup chicken broth
1/4 cup heavy whipping cream
1/4 teaspoon salt

Steps:

  • Coarsely chop apricots, pecans, garlic, salt and pepper in a food processor.
  • Add 2 tablespoons thyme, 1 tablespoon molasses and 2 tablespoons oil.
  • Process until mixture is finely chopped, but not smooth.
  • Make a lengthwise cut down the center of each roast, cutting to, but not through, the bottom.
  • Starting from center slice, slice horizontally toward one side, stopping 1/2-inch from edge.
  • Repeat with other loin half.
  • Flatten each half to a 1/2-inch thickness using a meat mallet or rolling pin.
  • Spread apricot mixture evenly over pork.
  • Roll each loin half, jelly-roll fashion, starting with long side.
  • Secure with string.
  • Place both rolls, seam side down, in a shallow roasting pan.
  • Brush with remaining 2 tablespoons oil and sprinkle with remaining thyme.
  • Preheat oven to 350 degrees Bring bourbon, broth and remaining 3 tablespoons molasses to a boil in a large saucepan.
  • Remove from heat.
  • Carefully ignite bourbon mixture with a long match.
  • When flames die, pour over roasts.
  • Bake at 350 degrees 1 to 1-1/2 hours, or until meat thermometer inserted in thickest portion registers 160 degrees.
  • Remove pork from pan, reserve drippings, and keep warm.
  • Pour reserved drippings in a small saucepan.
  • Add cream and salt.
  • Cook over medium-high heat, stirring constantly, until slightly thickened.
  • Slice pork and serve with sauce.

APRICOT-STUFFED SPICE-RUBBED PORK LOIN



Apricot-Stuffed Spice-Rubbed Pork Loin image

Make this among your first projects for the evening because the pork loin bakes for nearly two hours. You can also stuff it a day ahead, refrigerate, and then pop it into the oven just before your guests arrive.

Provided by Food Network

Categories     main-dish

Yield 12 servings (serving size: 3 oz stuffed pork)

Number Of Ingredients 11

1 tablespoon ground cumin
1 tablespoon brown sugar
1 teaspoon salt
1 teaspoon ground ginger
1 teaspoon garlic powder
1/2 teaspoon five-spice powder
1/2 teaspoon ground red pepper
1 1/3 cups finely chopped dried apricots, 6-ounce package
2 tablespoons capers
1 (3-pound) boned pork loin roast
Nonstick cooking spray

Steps:

  • Combine first 7 ingredients in a small bowl. Combine apricots and capers; set aside. Trim fat from pork. Cut a 1-1/2-inch-wide horizontal slit into the end of pork; cut through to the other end of pork to form a deep pocket using a long, thin knife. Spoon apricot mixture into pocket; pack using the handle of a wooden spoon. Rub surface of pork with cumin mixture. Place pork on a broiler pan coated with cooking spray. Insert meat thermometer into thickest portion of pork. Bake at 350 degrees for 1 hour and 55 minutes or until thermometer registers 160 degrees (slightly pink).

APRICOT-STUFFED PORK TENDERLOIN



Apricot-Stuffed Pork Tenderloin image

"The cheese in this festive dish adds a nutty flavor and creamy texture," writes Agnes Ward from Stratford, Ontario. "This is definitely an entree two will enjoy-I know we do."

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 2 servings.

Number Of Ingredients 9

1 pork tenderloin (3/4 pound)
1/3 cup shredded Gruyere or Swiss cheese
1/4 cup thinly sliced dried apricots
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
1 small garlic clove, minced
1/4 teaspoon salt
1/8 teaspoon pepper
Dash cayenne pepper
1 tablespoon butter, melted

Steps:

  • Cut a lengthwise slit down the center of the roast to within 1/2 in. of bottom. Open roast so it lies flat; cover with plastic wrap. Flatten to 1/2-in. thickness. Remove wrap; sprinkle with cheese, apricots, thyme, garlic, salt, pepper and cayenne., Roll up jelly-roll style, starting with a long end. Tie at 1-1/2- to 2-inch intervals with kitchen string; secure ends with toothpicks. Transfer to an 11x7-in. baking dish coated with cooking spray. Brush tenderloin with butter. Bake at 375° for 30-35 minutes or until a thermometer reads 160°. Let stand for 5 minutes before slicing.

Nutrition Facts : Calories 374 calories, Fat 17g fat (9g saturated fat), Cholesterol 130mg cholesterol, Sodium 463mg sodium, Carbohydrate 13g carbohydrate (9g sugars, Fiber 2g fiber), Protein 40g protein.

ROSEMARY-SCENTED PORK LOIN STUFFED WITH ROASTED GARLIC, DRIED APRICOTS AND CRANBERRIES AND PORT WINE PAN SAUCE



Rosemary-Scented Pork Loin Stuffed With Roasted Garlic, Dried Apricots and Cranberries and Port Wine Pan Sauce image

Pork loin roast - good-looking, lean, and attractively priced (under $25) - makes a memorable, no-fuss meal for holiday entertaining.

Provided by Ben S.

Categories     Meat and Poultry Recipes     Pork

Yield 16

Number Of Ingredients 13

3 tablespoons olive oil
16 whole peeled garlic cloves
2 tablespoons minced garlic cloves
1 (8 pound) whole boneless pork loin, patted dry, at room temperature
Salt and freshly ground pepper
3 tablespoons minced fresh rosemary (snip with scissors), divided
16 dried apricots (or similar amount of your favorite dried fruit)
⅓ cup dried cranberries
¼ cup apple jelly
¼ cup port
½ cup chicken broth
2 tablespoons apple jelly
2 teaspoons cornstarch

Steps:

  • Adjust oven rack to upper-middle position and heat oven to 250 degrees. Heat oil in a small skillet over medium-low heat. Add whole garlic cloves and cook, stirring occasionally, until soft and golden, about 5 minutes. Remove with a slotted spoon; reserve oil.
  • Turn pork loin fat-side down. Slit lengthwise, almost but not quite all the way through, to form a long pocket, leaving a 1/2-inch border of unslit meat at each end. Brush cavity with some of the reserved garlic cooking oil, and sprinkle generously with salt and pepper and 1 Tb. of the rosemary. Line cavity with sauteed garlic and apricots; sprinkle in cranberries. Tie loin together with kitchen twine or heavy-duty string at 1 1/2-inch intervals.
  • Brush with remaining oil, and sprinkle generously with salt and pepper. Set roast, fat-side up, diagonally or curved (so it fits) on a large, lipped cookie sheet or jellyroll pan. Warm 1/4 cup apple jelly along with the minced garlic and remaining rosemary. Brush mixture onto meat.
  • Roast until a meat thermometer stuck into the center registers 125 to 130 degrees. (Start checking at about 1 1/2 hours.) Remove from oven; raise oven temperature to 400 degrees. Brush loin with pan drippings, return to oven, and continue to roast until the loin is golden brown and a meat thermometer stuck into the center registers 145 degrees F (63 degrees C), about 20 minutes longer. For even more attractive coloring, broil until spotty brown, 3 to 5 minutes.
  • Let roast rest 15 to 20 minutes; transfer to a carving board. Stir juices around pan to loosen brown bits. Pour through a strainer into a small pan, and stir in port, chicken broth and remaining 2 Tbs. of jelly; bring to a simmer. Mix cornstarch with a couple of tablespoons of cold water; whisk into sauce. Simmer until lightly thickened. Slice pork and serve with a little sauce.

Nutrition Facts : Calories 365.9 calories, Carbohydrate 15.3 g, Cholesterol 109 mg, Fat 15.6 g, Fiber 1 g, Protein 39.1 g, SaturatedFat 5.1 g, Sodium 225.4 mg, Sugar 11.8 g

PORK ROAST STUFFED WITH APRICOTS AND PRUNES



Pork Roast Stuffed with Apricots and Prunes image

Provided by Food Network

Categories     main-dish

Time 2h25m

Yield 8 to 10 minutes

Number Of Ingredients 5

1 whole center-cut boneless pork loin (about 4 to 5 pounds)
Kosher salt and freshly ground black pepper
1 (6-ounce) jar apricot chutney
1 (16-ounce) box dried apricots
2 (16-ounce) boxes dried prunes

Steps:

  • Preheat oven to 350 degrees F.
  • Clean pork loin removing any excess fat. butterfly the pork loin (1/2-inch thick). Lay the pork, cut-side up, season with salt and pepper, and rub liberally with the apricot chutney.
  • Place a layer of apricots and prunes on the flattened loin. Roll tightly and tie with twine at 1/2-inch intervals. Place the pork in a roasting pan fitted with a rack and season with salt and pepper. Roast until the pork reaches an internal temperature of 145 to 150 degrees F, about 15 minutes per pound. Transfer the pork to a cutting board, cover loosely with foil, and let rest for 10 minutes before carving.

PORK LOIN STUFFED WITH APRICOT/SPINACH/WALNUTS



Pork loin stuffed with apricot/spinach/walnuts image

Make sure you butterfly the meat in three , then pound it flat and make sure it's dry before you stuff it. You can add salt and pepper to the stuffing after you finish sautéing It because if you add salt before it will make the spinach sweat, and you don't want the mixture watery.

Provided by Cathy Salinger

Categories     Pork

Time 2h30m

Number Of Ingredients 11

2 Tbsp olive oil, extra virgin
2 Tbsp vegetable oil
2&1/2-3 lb pork loin, center cut, boneless, butterflied
2 c onions - chopped
6 oz dried apricots - chopped
4 clove garlic - chopped
1 & 1/2 tsp pumpkin pie spice
5 oz fresh baby spinach
1 c chopped walnuts
1 c chicken stock
16 oz apricot preserves

Steps:

  • 1. Sauté onions with olive oil in large frying pan until golden, almost carmelized.
  • 2. Add chopped apricots and garlic and continue sauté
  • 3. add pumpkin pie spice and blend in.
  • 4. Add spinach and sauté until wilted.
  • 5. Add walnuts and set aside to cool. N
  • 6. Stuff the pork loin with the cooled stuffing and roll closed not too tightly and tie with cooking twine.
  • 7. Brown in vegetable oil on all sides in frying pan.
  • 8. Finish in oven at 375 degrees, until internal temperature reads 145-160 degrees.
  • 9. In the meantime place the stock with the preserves in a pot and cook till it thickens some.
  • 10. When pork is done take out of oven and cover with foil and let rest at least 20-30 minutes.
  • 11. Cut twine off and slice the meat. Drizzle with apricot glaze.

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