Roast Pork with Apricot and Shallot Stuffing

Roast Pork with Apricot and Shallot Stuffing
Photo by Rita Maas


  • 2 tablespoons fresh flat-leaf parsley
  • ½ cup shallots
  • 2 tablespoons vegetable oil
  • ½ teaspoon salt
  • 1 3- to 3 1/2-lb center-cut boneless pork loin roast (3 1/2 inches in diameter), not tied
  • ¼ teaspoon black pepper
  • ½ pound firm-ripe apricots
  • + 3 more ingredients
    • 4 slices firm white sandwich bread
    • 2 tablespoons unsalted butter
    • ½ cup water

Preheat oven to 375°F. Cut just enough bread into 1/3-inch pieces to measure 1 cup and spread evenly in a shallow baking pan. Toast bread in middle of oven, stirring occasionally, until golden, about 10 minutes, then transfer to a bowl. Leave oven on (for pork). Cook shallots in butter in a large...

View full recipe at Epicurious


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