Tuesday, August 4, 2009
Roast Pork Loin with Apricots
After my friend was talking about meal planning, I decided to dig out a few old cook books and try it for a week. This meal was perfect for the weeknight. I did all the prep the night before and then when it came time to cook dinner, all I had to do was put this in the oven and dinner was done in less then 30 minutes. The pork loin itself was incredibly flavorful on the inside and the outside which was great, and the apricots make for a beautiful presentation. This recipe was certainly a winner in our book!.
Source: Williams-Sonoma Bride & Groom cookbook, page 106
1 boneless center cut pork loin, about 2 lbs.
1/2 cup dried apricots
2 1/2 tsp. kosher salt
freshly ground pepper
leaves from 2 springs fresh rosemary
1 tsp. cumin seeds, lightly toasted and crushed
2 tsp. fennel seeds, lightly toasted and crushed
One day or at least 6 hours before cooking, stuff and season the pork loin. Use a thin boning knife to make an incision from each end that run the length of the loin through its center. The incision should be no wider then 1 inch. Stuff the dried apricots into the center, one at a time, until the incision is completely filled with apricots. Season pork liberally with the salt and pepper to taste. Rub with rosemary, cumin seeds and fennel seeds.
Preheat oven to 450 degrees. Place pork on a rack in a roasting pan and put it in the oven. Roast for 10 minutes, then lower the oven temperature to 375 degrees. Cook until a thermometer inserted into the center of the roast registers 135 degrees for medium-rare, about 25 minutes more. Remove from the oven and let rest for about 15 minutes.
Slice the pork, about 1/2 inch thick in order to show off the center stuffing. Serve.