Looking to impress your guests with a show-stopping dish? This Apricot and Pine Nut Stuffed Pork Loin Recipe is the perfect combination of savory, sweet, and nutty flavors.
The tender pork loin is stuffed with a flavorful mixture of apricots and pine nuts, creating a deliciously juicy and aromatic centerpiece for any dinner party or special occasion.
Whether you’re celebrating a holiday or just want to treat yourself to something extraordinary, this recipe is sure to satisfy!
Now, let’s explore some tasty ways to serve it, tips for storing leftovers, and answers to some common questions about making this mouthwatering pork loin.
Apricot And Pine Nut Stuffed Pork Loin Recipe
Course: Main DishCuisine: AmericanDifficulty: Medium6
servings15
minutes1
hour15
minutes350
kcalApricot And Pine Nut Stuffed Pork Loin Recipe
Ingredients
Butter
One medium onion sliced and two stalks of celery diced to make 3 tablespoons of chopped sage to create Two tablespoons of thyme
30g of cubed French bread
30g of pine nuts and 10 chopped dried apricots
Two kilograms of boned, butterflied pork loin
Directions
- Preheat the oven to 180°C (gas or fan 160°C). 4. Add the celery, onion, 1 tablespoon sage, and 1 tablespoon thyme to a frying pan with melted butter. Cook until tender, about 5 minutes, after seasoning. Put the mixture of onions over the bread, apricots, and pine nuts that have been tipped into a bowl. Re-season and thoroughly combine. Layer the stuffing over the flattened-out meat. Tie with string after rolling up.
- Add the remaining thyme, sage, and seasoning to the outside of the joint. Cook in a baking pan for two hours. After 20 minutes of resting, cut the string off and cut the meat into thick slices.
Recipe Video
Serving Suggestions for Apricot and Pine Nut Stuffed Pork Loin:
- Elegant Main Course: Serve the apricot and pine nut stuffed pork loin with roasted vegetables like carrots, parsnips, and Brussels sprouts for a colorful and wholesome meal.
- Side of Mashed Potatoes: Pair the pork loin with creamy mashed potatoes or buttery roasted potatoes to complement the richness of the stuffing and sauce.
- Crispy Green Beans: A side of sautéed or crispy roasted green beans adds a fresh, crunchy contrast to the tenderness of the pork.
- Gravy or Sauce: Drizzle the pork loin with a simple gravy made from the pan drippings or a balsamic reduction for extra flavor.
- Salad Pairing: For a lighter touch, serve with a fresh salad of arugula, spinach, or mixed greens dressed in a balsamic vinaigrette to balance the richness of the dish.
How to Store Apricot and Pine Nut Stuffed Pork Loin:
- Refrigerating Leftovers: Leftover apricot and pine nut stuffed pork loin can be stored in an airtight container in the refrigerator for up to 3-4 days. Make sure the pork is cooled completely before storing it.
- Freezing for Later: If you have extra pork loin, you can freeze the leftovers for up to 2-3 months. Wrap the pork tightly in plastic wrap, then place it in a freezer-safe bag or container to prevent freezer burn.
- Reheating: To reheat, simply warm the pork in a covered dish in the oven at 350°F (175°C) for about 15-20 minutes, or until it’s heated through. You can also microwave individual slices if you’re in a hurry, but be careful not to overcook it.
Frequently Asked Questions
1. Can I use a different nut instead of pine nuts?
Yes! While pine nuts add a unique flavor, you can substitute them with other nuts like chopped almonds, walnuts, or pecans. Each will bring its own distinctive taste and texture to the dish.
2. Can I stuff the pork loin a day ahead of time?
Absolutely! You can prepare the stuffing and stuff the pork loin a day ahead, just be sure to cover it tightly and refrigerate it. When you’re ready to cook, let the pork come to room temperature before roasting it for the best results.
3. Can I use fresh apricots instead of dried?
Fresh apricots can work in this recipe, but you’ll need to chop them finely and reduce the amount of moisture in the filling. Dried apricots give the stuffing a more concentrated sweetness and help maintain a firmer texture.
4. How do I know when my stuffed pork loin is fully cooked?
The best way to check is by using a meat thermometer. Pork should reach an internal temperature of 145°F (63°C) when measured at the thickest part. After removing from the oven, let it rest for 10 minutes to allow the juices to redistribute.
5. Can I make this recipe without the stuffing?
Yes! If you prefer a simpler version, you can roast the pork loin on its own with a rub of olive oil, garlic, and your favorite herbs. It’s still delicious without the stuffing!
