In dry skillet, toast walnuts over medium-high heat for 1 to 2 minutes, or until lightly browned.
Place pork on cutting board covered with plastic wrap. Use sharp knife to cut meat almost in half lengthwise, keeping knife parallel to cutting board, and stopping within 1/2 inch (1 cm) of opposite side. Open meat like a book. Cover with another sheet of plastic wrap. Use mallet to flatten meat to 1/2 inch (1 cm). Remove plastic wrap.
In large bowl, combine breadcrumbs with 1/2 cup (125 mL) chicken stock. Let stand 5 minutes then stir in walnuts, apricots, cinnamon, salt, green onions and parsley. Mix well. Spread stuffing mixture evenly over pork. Roll up meat lengthwise and tie in several places with kitchen twine. Season with salt and pepper.
In large, oven-proof skillet, heat oil over medium-high heat. Add pork and brown on all sides, about 5 to 7 minutes. Transfer skillet to 400°F (200°C) oven and roast for 15 to 20 minutes or until meat is cooked through and thermometer reaches 155°F (75°C). Transfer to clean cutting board and tent with foil. Let rest 5 minutes.
In same skillet, bring 1/4 cup (60 mL) chicken stock, apple cider and maple syrup to boil over high heat. Boil until reduced by half. Stir in cream and cook for 1 to 2 minutes. To serve, slice pork into 1/2-inch
(2-mL) thick pieces and drizzle with glaze.
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.
© Société des alcools du Québec, 2007
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