A Special Sunday Dinner
Hello, my dear. Come sit at the table. Let’s talk about a wonderful roast. This one is for a special day. It looks fancy, but it’s just friendly food all dressed up. I love how the sweet fruit and nuts live right inside the pork.
It makes the whole house smell like a happy celebration. Doesn’t that smell amazing? This meal matters because it turns eating into sharing. Everyone gathers around one beautiful thing you made. What’s your favorite “special occasion” meal at home?
A Little Kitchen Story
I first made a stuffed roast years ago for my grandson’s birthday. I was so nervous! I thought I would tie it all wrong. But you know what? It came out just fine. We all laughed at my messy knots.
I still laugh at that. The lesson is, food doesn’t need to be perfect. It just needs to be made with care. That’s what people remember. Fun fact: stuffing meat like this is very old. Cooks have been doing it for hundreds of years!
Why We Soak the Meat
Let’s talk about the brine. That’s just a salty, herby bath. It sounds odd, but it’s a magic trick. It keeps the pork juicy and tasty all the way through. No dry bites allowed here.
This step matters because it’s a kindness to the meat. It seasons every single bite. It’s like tucking a flavor blanket around it. Do you think brining is worth the extra time? I always do.
The Heart of the Dish
The stuffing is my favorite part to mix. You get to use your hands. Feel the bread, the sticky apricots, the crunchy pecans. It’s like making a savory bread pudding.
The spices are just whispers. A pinch of this, a pinch of that. They make the fruit taste warmer and deeper. It’s not just sweet. It’s interesting. Have you ever cooked with dried cherries before? They are little gems.
Putting It All Together
Rolling and tying the roast feels like a craft project. You are making a delicious parcel. The kitchen twine is your ribbon. Don’t worry if it’s not neat. It will taste wonderful.
The glaze is the final shine. It makes the outside sweet and sticky and pretty. That golden color tells everyone it’s ready. When you take it from the oven, let it rest. This lets the juices settle. Then slice and see your beautiful work inside.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| boneless pork loin roast (from blade end) | 4.5 pounds | For the roast |
| granulated sugar | ¾ cup | For brining |
| kosher salt | ¾ cup | For brining (or 6 tbsp table salt) |
| bay leaves | 3 | Crumpled, for brine |
| allspice berries | 1 tablespoon | Lightly crushed, for brine |
| whole black peppercorns | 1 tablespoon | Lightly crushed, for brine |
| garlic cloves | 10 medium | Lightly crushed and peeled, for brine |
| baguette slices | 7 ounces (about 5 cups) | Roughly torn, for stuffing |
| dried apricots | ½ cup (about 4 ounces) | For stuffing |
| garlic clove | 1 medium | Peeled, for stuffing |
| ground cumin | Pinch | For stuffing |
| ground coriander | Pinch | For stuffing |
| ground cinnamon | Pinch | For stuffing |
| cayenne pepper | Pinch | For stuffing |
| grated onion | 2 tablespoons | From 1 small onion, for stuffing |
| dried cherries | ½ cup | For stuffing |
| pecans | ½ cup (about 3 ounces) | Toasted and chopped coarse, for stuffing |
| fresh thyme leaves | 2 teaspoons | Minced, for stuffing |
| fresh parsley leaves | 2 tablespoons | Minced, for stuffing |
| kosher salt | 1 ½ teaspoons | For stuffing (or 1 tsp table salt) |
| ground black pepper | To taste | For stuffing |
| large eggs | 2 | For stuffing |
| heavy cream | ½ cup | For stuffing |
| apricot preserves | ½ cup | For glaze |
Instructions
Step 1: First, get your pork ready. Butterfly and pound it flat like a book. This makes a nice bed for our stuffing. A heavy pan works if you don’t have a mallet. (A little tip: keep your plastic wrap on while pounding. It keeps everything much cleaner!)
Step 2: Now, let’s make the brine. Mix the sugar and salt in hot water until they disappear. Add all those lovely spices and cold water. Submerge the pork in this bath for about an hour and a half. This keeps the meat so juicy and tender. Do you know what my favorite brining smell is? Share below!
Step 3: While the pork bathes, heat your oven to 325 degrees. Make your breadcrumbs in the food processor. Then, grind the apricots and spices together. Doesn’t that smell amazing? Mix everything in a big bowl with the cherries, pecans, and herbs.
Step 4: Whisk the eggs and cream, then pour it over your dry mix. Use your hands to combine it. It should stick together when you squeeze it. Shape this stuffing into a log on a baking sheet. Bake it for 45 minutes until it’s firm. (This pre-cooking stops a soggy stuffing log later!)
Step 5: Warm the apricot preserves in a small pan. Strain out any big bits. You’ll have a lovely, smooth glaze. Set this aside for later. I still laugh at how I used to skip straining. What a sticky mess that was!
Step 6: Time to assemble! Lay your brined and dried pork flat. Place the baked stuffing log down the middle. Roll the meat around it tightly. Use kitchen twine to tie it up snugly, like a little package. Place it on a rack in a pan.
Step 7: Brush half the glaze all over the roast. Pop it in a 450-degree oven for 20 minutes. Carefully turn it over. Brush on the rest of the glaze. Roast for another 25 minutes. It’s done when a thermometer reads 145 degrees. Let it rest before you slice. The waiting is the hardest part!
Creative Twists
This recipe is like a dear friend. You can visit it again and again. Try a new little twist each time. It keeps things fun in the kitchen. My grandkids love to suggest changes.
Use apples and walnuts instead of apricots and pecans. It tastes like a fall picnic. Swap the pork for a boneless chicken breast. Just adjust your cooking time. Add a spoonful of grainy mustard to the glaze. It gives a nice little tangy kick. Which one would you try first? Comment below!
Serving & Pairing Ideas
This roast makes a beautiful centerpiece. I love to serve it on a big platter. Simple sides are best. They let the stuffed pork shine. A pile of buttery mashed potatoes is perfect. Some roasted carrots or green beans add lovely color.
For drinks, a crisp apple cider is wonderful. It’s not too sweet. For the grown-ups, a glass of chilled Riesling wine pairs beautifully. It cuts through the richness. Which would you choose tonight?
Keeping Your Feast Fresh
Let’s talk about leftovers. This roast keeps well for three days in the fridge. Wrap slices tightly in foil first. Reheat them gently in a warm oven. This keeps the meat juicy.
You can freeze it, too. I wrap individual portions in plastic wrap. Then I place them all in a freezer bag. It’s a ready-made fancy dinner for a busy night. I once forgot to label it and had a delicious surprise months later!
Batch cooking matters. It turns one cooking day into many easy meals. It’s a gift to your future, tired self. Have you ever tried storing it this way? Share below!
Simple Fixes for Common Hiccups
First, the stuffing can be crumbly. If it won’t hold together, add a splash more cream. This binds everything nicely. I remember when my first stuffing log fell apart. A little extra liquid fixed it right up.
Second, the roast might not brown. If your glaze isn’t golden, use your oven’s broiler. Watch it closely for just a minute. This creates a beautiful, tasty crust. A good sear locks in wonderful flavor.
Third, slicing can be messy. Always let your roast rest for five minutes first. This lets the juices settle back in. Your slices will be neat and moist. This simple step builds your cooking confidence. Which of these problems have you run into before?
Your Quick Questions, Answered
Q: Can I make this gluten-free?
A: Yes! Use your favorite gluten-free bread for the crumbs. It works just the same.
Q: What can I do ahead?
A: Make the stuffing log a day early. Keep it covered in your fridge until baking.
Q: I don’t have dried cherries.
A: Use cranberries or raisins instead. The sweet-tart flavor is what matters most.
Q: Can I make a smaller roast?
A: Absolutely. Just cut the pork and stuffing amounts in half. Cooking time will be less.
Q: Any optional tips?
A: Save the pan drippings. Add a little broth for a simple, delicious gravy. Fun fact: The “blade end” of the pork loin has more fat, which means more flavor! Which tip will you try first?
From My Kitchen to Yours
I hope you love making this special roast. It fills the house with the best smells. Cooking is about sharing stories and good food.
I would love to hear about your cooking adventure. Tell me how it went for you and your family. Have you tried this recipe? Your stories are my favorite thing to read.
Happy cooking!
—Elowen Thorn.
Apricot Cherry Pecan Stuffed Pork Loin
Description
Roast Pork Loin with Apricot, Cherry, and Pecan Stuffing
Ingredients
Roast:4.5 pounds boneless pork loin roast, from the blade end
Brine:¾ cup granulated sugar, for brining¾ cup kosher salt (or 6 tablespoons table salt), for brining3 bay leaves, crumbled1 tablespoon allspice berries, lightly crushed1 tablespoon whole black peppercorns, lightly crushed10 medium cloves garlic, lightly crushed and peeled
Stuffing:7 ounces baguette slices roughly torn (about 5 cups)½ cup dried apricots (about 4 ounces)1 medium clove garlic, peeledPinch ground cuminPinch ground corianderPinch ground cinnamonPinch cayenne pepper2 tablespoons grated onion from 1 small onion½ cup dried cherries½ cup pecans (about 3 ounces), toasted in medium skillet over medium heat until color deepens slightly, 3 to 5 minutes, then cooled and chopped coarse2 teaspoons minced fresh thyme leaves2 tablespoons minced fresh parsley leaves1 ½ teaspoons kosher salt (or 1 teaspoon table salt)Ground black pepper2 large eggs½ cup heavy cream
Glaze:½ cup apricot preserves
Instructions
- Following illustrations 1 through 4, trim, butterfly, and pound pork loin to even 1-inch thickness with mallet or bottom of heavy skillet.
- For the brine: In a large, wide bowl, dissolve sugar and salt in 3 cups hot water. Add bay, allspice, peppercorns, garlic, and 5 cups cold water; stir to combine. Add butterflied and pounded pork; cover bowl with plastic wrap and refrigerate until fully seasoned, about 1 1/2 hours. Remove pork from brine, pick spices off meat, and dry pork thoroughly with paper towels.
- For the stuffing and glaze: Once the pork is in the brine, adjust oven rack to lower-middle position and heat oven to 325 degrees. Process half the bread pieces in workbowl of food processor fitted with steel blade until broken into crumbs with few pieces no larger than about 1/4 inch, about 45 seconds; transfer to large mixing bowl and set aside. Repeat process with remaining bread pieces (you should have about 4 cups crumbs total).
- In now-empty workbowl, process apricots, garlic, cumin, coriander, cinnamon, and cayenne until finely ground, about 30 seconds; add mixture to reserved bread crumbs. Add onion, cherries, pecans, thyme, parsley, salt, and pepper to taste to bread crumb and apricot mixture; toss until well distributed, breaking up any apricot clumps as necessary. Beat eggs and cream in small bowl; pour over bread and apricot mixture and toss with hands until evenly moistened and a portion of mixture holds together when pressed.
- On parchment paper–lined cookie sheet or inverted rimmed baking sheet, form stuffing into log shape equal in length to butterflied pork. Cover stuffing with foil and bake until firm and cooked through and butterflied pork has been removed from brine and prepared for stuffing, about 45 minutes. Remove stuffing from oven; increase oven temperature to 450 degrees.
- While stuffing bakes, heat apricot preserves in small saucepan over medium-low heat, stirring occasionally, until melted but not liquefied, 5 to 7 minutes. Strain through small strainer into small bowl (you should have about 1/3 cup) and set aside; discard solids in strainer.
- To stuff, roast, and glaze the roast: Line shallow roasting pan or rimmed baking sheet with foil, position flat wire roasting rack over foil, and set aside. Following illustrations 5 through 8, stuff, roll, fasten, and tie pork loin. Place stuffed roast on rack, brush one-half apricot glaze evenly over exposed surface of meat and roast 20 minutes.
- Remove roast from oven and, with tongs, rotate roast so that bottom side faces up. Brush exposed surface with remaining apricot glaze; return roast to oven and roast 25 minutes longer (glaze should be medium golden brown and internal temperature of both meat and stuffing should register 145 to 150 degrees on instant-read thermometer). Transfer roast to carving board, tent with foil, and let rest 5 minutes. Cut off twine, slice, and serve.
Notes
- Ensure the pork is dried thoroughly after brining for better browning. The stuffing log should be firm before rolling into the pork to make the process easier. Letting the roast rest before slicing is crucial for juicy results.