Apricot-Pistachio Rolled Pork
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INGREDIENTS 4 pound pork boneless top loin roast
1/2 cup chopped pistachio nuts
1/4 teaspoon salt
1 teaspoon apricot juice from can
1 teaspoon caramomCRUNCHY TOPPING
1 tablespoon margarine or butter
1/4 cup coarsely crushed cracker crumbs
2 tablespoons chopped pistachio nuts
1/4 teaspoon garlic salt
1/2 cup dried apricots
2 cloves garlic, finely chopped
1/4 teaspoon pepper
1/4 cup apricot preserves
Cut roast into a large rectangel that can be rolled and filled. Cut lengthwise about 1/2-inch from top of pork, to within 1/2-inch of opposite egde; open flat. Repeat with other side of pork, cutting from the inside edge to the outer edge. Open flat to form rectangle. Sprinkle apricots, pistachios, garlic, salt, cardamom an dpepper over pork.
Begin with short side and roll tightly. Secure with toothpicks. Pierce pork all over with a fork. Brush entire surface with apricot juice. Let stand for 15 minutes. Cover and refrigerate for 2 hours.
Place roast, fat side up, in a Dutch oven. Cook for 1 to 1-1/2 hours at 350 degrees or until meat thermometer registers 160 degrees. Brush preserves over pork and sprinkle with Crunchy Topping towards end of baking time.
FOR CRUNCHY TOPPING - Heat margarine until melted. Stir in remaining ingredients. Cook and stir 1 minute.