Apricot-Pistachio Rolled Pork

With the holiday season quickly approaching I feel like I am constantly looking for great recipes for upcoming parties and events. Whether it is a appetizer, dessert, or a main dish I am always looking for a nicer dish then the average everyday meal. This recipe is what I would like to call a “special occasion” main dish. I would not typically spend this amount of time on a week night meal. In fact when I was making this on a Saturday my husband asked if I was bringing dinner to someone or having people over haha. I actually just wanted to try out my new Thermapen from ThermoWorks that I had just gotten in the mail and he definitely exceeded my expectations so sleek, easy to use, and easy to clean and store. Definitely a must to have in your home! So put it on that Christmas list of yours! Plus they have all kinds of fun colors and other products to check out! So head on over to ThermoWorks and check out their products!

Now onto the amazing recipe and step-by-step pictures of this yummy Apricot-Pistachio Rolled Pork!

Apricot-Pistachio Rolled Pork

Print

Ingredients

• 4 lb pork, boneless top loin roast (uncut)
• 1/4 cup apricot preserves
• 1/2 cup pistachio nuts, chopped
• 1/3 cup dried apricots, chopped
• 2 cloves garlic, finely chopped
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 cup apricot brandy

Instructions

1. First, grab the boneless top loin pork roast. To cut the pork roast into a large rectangle that can be filled and rolled, cut lengthwise about 1/2 inch from top of pork to within 1/2 inch of opposite edge; open flat. Repeat with other side of pork, cutting from the inside edge to the outer dye; open flat to for a rectangle. 
2. Spread about a Tablespoon of the apricot preserves on the pork then sprinkle dried chopped apricots, pistachios, garlic, and salt and pepper over pork within 1 inch of the edge.
3. Beginning with short side, tightly roll up pork. Secure with wooden picks and tie with string. Pierce pork all over with metal or wooden skewers.
4. Brush entire surface of pork with brandy. Let stand for 15 minutes. Brush again with brandy. Cover and refrigerate for at least 2 hours. 
5. Heat oven to 325 degrees F. Place pork, fat side up, on a rack in a shallow roasting pan.
6. Roast uncovered for 1 1/2 hours. Brush remaining apricot preserves over pork.
7. Make crunchy toping by heating butter in a saucepan over medium heat until melted; stir in remaining ingredients; cook and stir for 1 minute. Then set aside and let cool.
8. Sprinkle roast with crunchy topping. Roast 30 to 60 minutes longer or until meat thermometer registers from 160-165 degrees. 

 

Notes

crunchy topping:

1 Tablespoon butter

2 Tablespoons pistachio nuts, chopped

1/4 cup coarsely crushed cracker crumbs (I used club crackers)

1/4 teaspoon garlic salt

4 lb pork, boneless top loin roast (uncut)
1/4 cup apricot preserves
1/2 cup pistachio nuts, chopped
1/3 cup dried apricots, chopped
2 cloves garlic, finely chopped
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup apricot brandy

crunchy topping:
1 Tablespoon butter
2 Tablespoons pistachio nuts, chopped
1/4 cup coarsely crushed cracker crumbs (I used club crackers)
1/4 teaspoon garlic salt

First, grab the boneless top loin pork roast. To cut the pork roast into a large rectangle that can be filled and rolled, cut lengthwise about 1/2 inch from top of pork to within 1/2 inch of opposite edge; open flat. Repeat with other side of pork, cutting from the inside edge to the outer dye; open flat to for a rectangle. Spread about a Tablespoon of the apricot preserves on the pork then sprinkle dried chopped apricots, pistachios, garlic, and salt and pepper over pork within 1 inch of the edge. Beginning with short side, tightly roll up pork. Secure with wooden picks and tie with string. Pierce pork all over with metal or wooden skewers. Brush entire surface of pork with brandy. Let stand for 15 minutes. Brush again with brandy. Cover and refrigerate for at least 2 hours. 

Heat oven to 325 degrees F. Place pork, fat side up, on a rack in a shallow roasting pan. Roast uncovered for 1 1/2 hours. Brush remaining apricot preserves over pork. Make crunchy toping by heating butter in a saucepan over medium heat until melted; stir in remaining ingredients; cook and stir for 1 minute. Then set aside and let cool. Sprinkle roast with crunchy topping. Roast 30 to 60 minutes longer or until meat thermometer registers from 160-165 degrees.