Pork Loin Stuffed with Apricot

Pork Loin Stuffed with Apricot
  • 4 servings
  • 0:30 Preparation
  • 1:00 Cooking
  • 9:40 Total Time


Add all
  • 2 oz
    (60 g)

    blanched almonds

  • 1 3/4 lbs
    (800 g)

    roast pork loin boneless

  • 1/4 cup
    (60 mL)

    dried figs cut into pieces

  • 6 or 7

    apricots peeled and pitted, cut into pieces

  • 3 Tbsp.
    (45 mL)

    orange peel

  • 1/2 cup
    (125 mL)

    orange juice

  • 1/3 cup
    (80 mL)

    lime juice

  • To taste pepper from the mill


Soak the figs in hot water for 15 minutes. Drain and set aside.

Cut the roast pork lengthwise.

Insert a wooden spoon to broaden the incision.

Stuff the roast with the apricots, figs and almonds

Sprinkle the orange peel.

Pour the orange juice and lime juice into a glass bowl. Season.

Place the meat and allow to marinate 8 to 12 hours in the refrigerator.

Preheat the oven to 160°C (325°F).

Drain and tie the roast. Place it in a rotisserie.

Insert a meat thermometer in the thickest area.

Cook for 30 to 50 minutes or until the thermometer reaches 70°C (160°F).

Let it rest 10 to 15 minutes before slicing.

Source: Metro

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

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