PORK ROAST WITH APRICOT-RICE STUFFING

Pork Roast with Apricot-Rice Stuffing image

Guests rave when I put this impressive pork roast on the table. Bake the extra stuffing separately and serve it on the side.

Provided by Taste of Home

Categories Dinner

Time 2h5m

Yield 6 servings.

Number Of Ingredients 13

Ingredients

2-3/4 cups water
1/2 cup chopped dried apricots
2 tablespoons sugar
1 cup uncooked long grain rice
1 small onion, chopped
1/4 cup minced fresh parsley
1/4 cup butter, cubed
2 teaspoons grated lemon zest
1/4 teaspoon salt
1/8 teaspoon pepper
1 bone-in pork loin roast (4 pounds)
3/4 cup apricot preserves
4 teaspoons lemon juice

Steps:

In a large saucepan, bring the water, apricots and sugar to a boil. Reduce heat; simmer, uncovered, for 3-5 minutes or until sugar is dissolved., Stir in the rice, onion, parsley, butter, lemon zest, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until liquid is absorbed and rice is tender., Cut a deep lengthwise slit in between each bone of the pork roast (do not cut apart); stuff with rice mixture. Place fat side up on a rack in a foil-lined shallow roasting pan. Place remaining rice in a 1-qt. baking dish; cover and refrigerate., Bake roast, uncovered, at 350° for 1 hour. Combine preserves and lemon juice; brush over roast. Bake 15-30 minutes longer or until a thermometer reads 145°, basting twice with remaining preserves mixture., Bake additional rice for 25-30 minutes or until heated through. Let roast stand for 10 minutes before slicing.

Nutrition Facts : Calories 639 calories, Fat 22g fat (10g saturated fat), Cholesterol 142mg cholesterol, Sodium 273mg sodium, Carbohydrate 64g carbohydrate (26g sugars, Fiber 2g fiber), Protein 46g protein.