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


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

About this Recipe

Course/Dish: Pork
Main Ingredient: Pork
Regional Style: American
Dietary Needs: Gluten-Free, Dairy Free, Low Sodium
Other Tag: Heirloom