Saturday, November 19, 2011

Apricot Stuffed Pork Loin

With Thanksgiving coming up, it's hard not to be thinking about stuffing.  WD loves stuffing.  Back when we were gluten eaters, I used to make it all the time.  The cost of GF bread(or gf flours if you make your own,) makes stuffing more of an occasional thing now, and the stuffing becomes the star of the meal.  Here is one of WD's favorite meals.  Apricot Stuffed Pork Loin.

I start by cubing up the bread.  I use about 5 slices of Udi's whole grain bread.  If you haven't yet tried Udi's, you're missing out.  They make the best commercially available GF bread bar none.  This goes into the oven to toast up.

While the bread is toasting, I dice half an onion and heat it in a small saucepan with a tbsp of olive oil until the onion softens.

I add 1/4 tsp of minced thyme, salt, pepper, 1/4 cup white wine, and 1/3 cup chicken broth and bring it up to a simmer.  I add 1 cup of chopped dried apricots,

and the toasted bread after turning off the heat.  Mix to moisten all the bread.

I trim my pork loin of most of the big hunks of fat, leaving some, because fat is flavor.

I butterfly my pork loin, by slicing through the middle.  This would be done easier with the tip of a chef's knife, but my santoku was already dirty from the onions and apricots and I'm a lazy dishwasher.

Spread the stuffing on the butterflied pork,

and roll it up.

I glazed it with some apricot jam.  I used an organic jam, but maybe next year I'll visit my parents when their apricot trees are ready for harvesting and make my own.
The pork goes in the oven at 375 for about 40-45 minutes.  The boys just love pork made this way.

Thanks for popping in and cooking with me.  I'm linking this up to Gluten-Free Homemaker's Gluten-Free Wednesdays.
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