Apricot Cranberry Stuffed Pork Loin
Camp Chef just posted my article showing me cooking a fantastic recipe, Apricot Cranberry Stuffed Pork Loin with mixed vegetables. I used my new pre-seasoned 12″ Camp Chef Dutch oven to make this recipe. Bev Shepard and Pamela Lane created this dish, these two ladies were Semi-Finalist in the main dish competition at the I.D.O.S World championships held this past March in Salt Lake City, Utah.
Recipe Type: Dinner
Author:
Prep time:
Cook time:
Total time:
Serves: 6
Recipe from Bev Shepard and Pamela Lane. These two ladies were Semi-Finalist in the main dish competition at the I.D.O.S World championships held March 2009 in Sandy, Utah.
Ingredients
- 4lb pork loin
- 1 ½ cups dried apricots, cut in small pieces
- ½ cup dried cranberries, chopped
- 3 tbs honey
- 1 ½ tsp ground ginger
- 2/3 cup fine bread crumbs
- 2 tbs dry parsley
- 1 tbs flour
- 1 tbs finely grated Parmesan cheese
- ½ tsp sugar
- ½ tsp salt and pepper
- ½ tsp dry oregano crushed
- ¼ tsp garlic salt
- ¼ tsp onion salt
- 2 tbs shortening
- 2 cups apple juice
- 2lbs roasting potatoes
- 1lb carrots
Instructions
- In a small bowl combine apricots, cranberries, honey and ginger.
- In another bowl combine bread crumbs, parsley, flour, Parmesan cheese, sugar, salt, pepper, oregano, garlic, and onion then cut in shortening and set aside.
- Take roast and slice along the long side and slice to unroll roast.
- When rolled out, spread with apricot mixture, and then sprinkle with ½ cup of bread crumb mixture.
- Roll roast up gently and tie with string on each end and in the center.
- Pat roast with remaining bread crumbs on all sides.
- Place the roast on a trivet or small racks in the D.O. Bake for 1 ½ hours at 400°. Then add 1 to 2 cups of apple juice, roasting potatoes and carrots.
- Cook till done and temperature of meat is 145°.
Here is the full article in PDF format for you to enjoy!
This looks fantastic. I’ll have to try this one.
Will,
I promise, it taste even better than it looks!
Gary