Just a small 2 pound pork loin butterflied open and stuffed with apricots, cranberries, pecans and a little bit of spice, turned into this delightful pinwheel of goodness!This was perfect with my Sweet Potato Hash! Both have cranberries and pecans and tasted great together!
APRICOT CRANBERRY PECAN STUFFED PORK LOIN
A wonderful dish to prepare anytime, looks great, smells great and tastes like you cooked all day!
- 2 lb Pork Loin butterflied
- Salt and freshly ground black pepper to taste
- 1/4 cup Parmesan cheese
- 2 tbsp unsalted butter
- 1/2 cup onion chopped
- 1 garlic clove minced
- 1/2 cup chopped ¼ inch celery
- 1/2 cup fresh bread crumbs toast crumbled
- 1/2 cup vegetable stock
- 2 Tbsp dried thyme
- 2 Tbsp dried sage leaves
- 1/2 tsp red pepper flakes
- 2 tbsp dried apricots chopped
- 2 tbsp dried cranberries
- 2 tbsp pecan halves chopped
Preheat oven to 400°
Lay butterflied Pork Loin on a cutting board covered with plastic wrap. Salt and pepper the roast and set aside.
Using a small food processor, add 2 slices of toasted bread(crusts removed), pulse to large crumbs.
In a small pan melt butter and add the onion and celery, 1 tbsp of thyme and 1 tbsp of sage and red pepper flakes. Sauté for 2-3 minutes until the onion is translucent. Add garlic and cook another minute. Add stock and bread crumbs, stir well.
Remove from the heat and stir in apricots, cranberries and pecans.
Once cooled, spread the mixture evenly over the Loin and sprinkle the Parmesan cheese over everything.
Roll the pork loin up in the plastic wrap twisting me and to keep it tight. Refrigerate for 1 hour. Unwrap and season the outside of the line or salt and pepper, sage and thyme.
Bake for 35-45 minutes or until the pork line reaches 160°.
Let rest and then sliced into rounds and serve. Enjoy!