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Pork Loin Stuffed With Apricot & Raisins

 



Pork Loin Stuffed With Apricot & Raisins

This yummy dish is good for a Sunday meal or served at a holiday dinner. We made this dish tonight, tweaking things as we went. My Mum seemed to like it. Her original recipe can be found below. We brined the meat overnight. I need to add that prep here. It will take me a day or two, though.


Pork Loin Stuffed With Apricot & Raisin (revamped)

Ingredients

  •  3 to 5 pound pork loin cut in quarters and butterflied
  • 3 cups uncooked Jasmine rice (Do not use rice intended to cook quickly, like Minute rice.)
  • 3  cups chicken broth
  • 1 1/2 ounces dried whole apricots (around 12 total) chopped
  • 2 dashes of pepper
  • 4 tablespoons green onion, snipped
  • 1 tablespoon brown sugar
  • 3 tablespoons dry mustard
  • 4 tablespoons apricot preserves
  • 1/2 cup raisins
  • 4 tablespoons chicken broth

Recipe

  1. Preheat oven 350°F.
  2. Add three cups of rice into your rice maker.
  3. Combine apricots, pepper, green onions, brown sugar, mustard, apricot preserves, and 1/2 cup raisins. Mix this well and add to the rice maker. Add broth to bring the to the top of your rice maker. (Mine takes broth up to 3 cups.) 
  4. Allow the rice maker to cook the rice until done. (You need to cook the mixture until it is soft but not completely done or dried out.) Set it aside.
  5. Meanwhile, trim excessive fat from the port loin. Butterfly the loin lengthwise.
  6. Add a small layer of stuffing to a baking dish. Place loin on top of the thin layer of stuffing. Fill loin with a small amount of stuffing. And add the rest of the stuffing around the meat. (If the rice looks dry, stir in some chicken broth before stuffing.)
  7. Cover with lid or tinfoil and bake at 350°F for 40 minutes or until a meat thermometer reads 160° in all quarters.

The rice is tasty enough on its own. You can go vegan by skipping the meat and using an alternative to chicken broth. I personally prefer low sodium vegetable broth.

A hat-tip to my mother. She always makes the best stuff.


Lu's Pork Loin Stuffed With Apricot & Raisins (Original)

Ingredients

  •  1 1/2 pound pork loin OR thick cut pork chops
  • 1 1/2 cups uncooked white rice
  • 3  cups chicken broth
  • 1 1/2 ounces dried apricots (around 12 total)
  • 2 dashes of pepper
  • 4 tablespoons green onion, snipped
  • 1 tablespoon brown sugar
  • 2 tablespoons [original recipe uses Dijon mustard. I will use either OJ or dry mustard]
  • 4 tablespoons apricot preserves
  • 4 tablespoons chicken broth
  • 1/2 cup raisins

Recipe

  1. Preheat oven 350°F.
  2. Combine 3 cups of chicken broth, rice, apricots, dashes of pepper, raisins, brown sugar, green onions, mustard, and preserve. If need be, add water or broth and continue to cook until rice is soft. Cover and bring to a boil. Reduce heat and simmer for 25 minute or until the rice is done.
  3. Trip excessive fat from the port loin or thick cut pork chops. Butterfly the pork loin lengthwise OR butterfly the pork chops until you hit the bone. These pockets on the side will hold stuffing while cooking.
  4. Fill loin or chops with a small amount of stuffing; add a small amount of stuffing to a baking dish. Place chops on top of the thin layer of stuffing, and add the rest of the stuff around the meat.
  5. Cover with lid or tinfoil and bake at 350°F for 40 minutes or until a meat thermometer reads 160°. 









As always, let me know in the comments section if you have cooked this recipe or made a yummy tweak of your own! Let me know if you hated it! Negative comments help us improve a recipe.






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