APRICOT-PISTACHIO STUFFED PORK LOIN (Derived from a recipe in Food Day Magazine, Oregonian ) Serves 8
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2/3 cup pistachios Preheat oven to 350' F. Place shelled pistachios on pie plate and toast for about 10 minutes, or until browned but not too dark. Remove and coarsely chop. Set aside 6 oz dried apricots 2 cups water Bring 2 cups to a boil in a small saucepan. Add the dried apricots and remove pan from the heat. Allow apricots to soften for about 10 minutes. Drain. Coarsely chop. Chopped pistachios Plumped, chopped dried apricots 1/2 tsp salt 1/4 tsp pepper Place ingredients in food processor and pulse a few times until mixture is blended. 1 pkg boneless pork loin (about 1 1/2 lbs) 2 Tbsp minced garlic 1/2 Tbsp ground ginger 3 Tbsp olive oil 1 Tbsp minced fresh rosemary 1/2 tsp salt 1/4 tsp pepper The packages usually contain two pork loins. Butterfly each one by making a lengthwise incision from the top of the loin all the way through the meat to within 1/2 inch of the bottom. In a small bowl mix the garlic, ginger, oil, rosemary, salt and pepper. Rub on the inside of each butterflied pork loin. Apricot-pistachio mixture Evenly spread the mixture over one of the butterflied pork loins. Place the second one on top. Tie tightly with string, so that all the edges are closed and the mixture is contained within the trussed pork loins. 2 Tbsp cumin seeds 2 Tbsp olive oil Roll the trussed pork loin in the Cummins seeds. Heat the olive oil in a heavy fry pan over medium-high heat. Sear all sides of the pork loin. Place the pork loin in a oven safe baking dish and cook from about 1 hour, or until the center of the roast shows 155' F on an instant-read thermometer. 3/4 cup canned chicken broth 2 Tbsp honey 2 Tbsp lemon juice Meanwhile, bring broth, honey and lemon juice to a boil in a small saucepan, and simmer until reduced to 1/4 cup. Keep warm. Drizzle over pork loin roast slices on serving platter.