Apricot Pistachio Rolled Pork Roast Recipe
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 This recipe for Apricot Pistachio Rolled Pork Roast, by , is from Executive Mom's Cookbook ,
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Contributor: |
Contributor:
Added: Monday, October 3, 2005
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Category: |
Category: |
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Ingredients: |
Ingredients: 4 lb. boneless top loin pork roast
1/2 c. chopped dried apricots
1/2 c. chopped pistachio nuts
2 cloves gralic, minced
1/4 t. salt
1/4 t. pepper
1/4 c. apricot brandy
1/4 c. apricot preserves
3 T. chopped pistachio nuts
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Directions: |
Directions:1. Cut pork roast so that it can be filled and rolled by cutting horizontally down the length of the roast about 1/2 inch from top to within 1/2 inch of opposite side. Turn pork so you can cut the other side. Repeat with the other side of pork, cutting from inside edge to outer edge; open flat. (Just use your common sense - this is much too hard to describe!)
2. Sprinkle apricots, 1/2 c. nuts, garlic, salt and pepper over pork to within 1/2 inch of edges. Roll pork up tightly and tie with string. Place in glass baking dish coated with cooking spray.
3. Pierce pork all over with metal skewer. Brush entire surface with brandy. Let stand 15 minutes. Brush again with brandy. Cover and refrigerate at least two hours but no longer than 24 hours.
4. Heat oven to 325 degrees. Place pork, fat side up, on rack in shallow roasting pan. Bake uncovered 1 hour and 30 minutes.
5. Brush roast with preserves. Sprinkle with 3 T. nuts. Bake 30 minutes. Remove from oven. Tent pork with foil and let stand 15 to 20 minutes. The pork will continue to cook. Serves 8 to 10. |
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Number Of
Servings: |
Number Of
Servings:About 10 to 12 |
Preparation
Time: |
Preparation
Time:A while - overnight marinade - 2 hr. roast |
Personal
Notes: |
Personal
Notes: This is the perfect "Sunday" roast. It can be prepped, left to marinade overnight and roasted the next day. Do not over cook. I think the reason a lot of people don't think they like pork is because it is so often overcooked. It's ok to leave a tinge of pink! A mix of Yukon and sweet potatoes, simply roasted with a little olive oil, salt, pepper and rosemary, works well with this.
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