Apricot: Apricot-Pistachio Rolled Pork

* Exported from MasterCook *
Apricot-Pistachio Rolled Pork
Recipe posted by Kewpys Mom 04-02-101 12:21 PM
By :
Serving Size : 12 Preparation Time :0:00
Categories : Holiday Pork

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 pounds pork boneless top loin roast (single uncut roast)
1/2 cup chopped dried apricots
1/2 cup chopped pistachio nuts
2 cloves garlic -- finely chopped
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup apricot brandy


1/4 cup apricot nectar
1/4 cup apricot preserves
Crunchy Topping -- (recipe follows)

Crunchy Topping:
1 tablespoon margarine or butter
1/4 cup coarsely crushed cracker crumbs
2 tablespoons chopped pistachio nuts
1/4 teaspoon garlic salt

To cut pork roast into a large rectangle that can be filled and rolled, cut lengthwise about 1/2 inch from top of pork to within 1/2 inch of opposite edge; open flat. Repeat with other side of pork, cutting from the inside edge to the outer edge; open flat to form rectangle.

Sprinkle apricots, nuts, garlic, salt and pepper over pork to within 1 inch of edge. Tightly roll up pork, beginning with short side. Secure with toothpicks or tie with string. 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 2 hours.

Heat oven to 325º. Place pork, fat side up, on rack in shallow roasting pan. Insert meat thermometer so tip is in thickest part of pork.

Roast uncovered 1 1/2 hours. Brush preserves over pork. Sprinkle with Crunchy Topping. Roast uncovered 30 to 60 minutes longer or until meat thermometer registers 160º. Cover and let stand 15 minutes before serving for easier carving.

Crunchy Topping:
Heat margarine in 2-quart saucepan over medium heat until melted. Stir in remaining ingredients. Cook and stir 1 minute; cool.

Please note, if you should change this recipe it will no longer be an approved Betty Crocker® Recipe.
Copyright: "© General Mills, Inc. 1998."

Per serving: 352 Calories (kcal); 19g Total Fat; (50% calories from fat); 30g Protein; 12g Carbohydrate; 79mg Cholesterol; 183mg Sodium

Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates

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