Pork loin stuffed with apricot/spinach/walnuts

Cathy Salinger


Make sure you butterfly the meat in three , then pound it flat and make sure it's dry before you stuff it. You can add salt and pepper to the stuffing after you finish sautéing It because if you add salt before it will make the spinach sweat, and you don't want the mixture watery.


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1 Hr 30 Min
1 Hr


  • 2 Tbsp
    olive oil, extra virgin
  • 2 Tbsp
    vegetable oil
  • 2&1/2-3 lb
    pork loin, center cut, boneless, butterflied
  • 2 c
    onions - chopped
  • 6 oz
    dried apricots - chopped
  • 4 clove
    garlic - chopped
  • 1 & 1/2 tsp
    pumpkin pie spice
  • 5 oz
    fresh baby spinach
  • 1 c
    chopped walnuts
  • 1 c
    chicken stock
  • 16 oz
    apricot preserves

How to Make Pork loin stuffed with apricot/spinach/walnuts


  1. Sauté onions with olive oil in large frying pan until golden, almost carmelized.
  2. Add chopped apricots and garlic and continue sauté
  3. add pumpkin pie spice and blend in.
  4. Add spinach and sauté until wilted.
  5. Add walnuts and set aside to cool. N
  6. Stuff the pork loin with the cooled stuffing and roll closed not too tightly and tie with cooking twine.
  7. Brown in vegetable oil on all sides in frying pan.
  8. Finish in oven at 375 degrees, until internal temperature reads 145-160 degrees.
  9. In the meantime place the stock with the preserves in a pot and cook till it thickens some.
  10. When pork is done take out of oven and cover with foil and let rest at least 20-30 minutes.
  11. Cut twine off and slice the meat. Drizzle with apricot glaze.

Printable Recipe Card

About Pork loin stuffed with apricot/spinach/walnuts

Course/Dish: Pork
Main Ingredient: Pork
Regional Style: American
Other Tag: Heirloom

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