google.com, pub-2484077384749308, DIRECT, f08c47fec0942fa0

Noreen's Kitchen Instagram Portal

google.com, pub-2484077384749308, DIRECT, f08c47fec0942fa0

6ed1ba6c68857ffbe0979a2a159fd13c630d3d1d8c4460802b

Noreen's Kitchen Twitter Portal
Noreen's Kitchen Facebook Portal

Let's Be Social!

Noreen's Kitchen Pinterest Portal

Meet Noreen!

Noreen's Kitchen YouTube portal

Hi!  I'm Noreen, wife, mother of two amazing, almost grown, daughters, content creator, cook, baker and sister in Christ. Welcome to my Kitchen!   I hope you stick around, enjoy the recipes and share them with those you love!

WELCOME TO MY KITCHEN! I COOK REAL FOOD FOR REAL PEOPLE LIKE YOUR MOM OR YOUR GRANDMA DID BECAUSE THAT IS HOW I LEARNED FROM MY PASTRY CHEF MOM AND FANTASTIC, OLD WORLD GRANDMOTHERS!IF YOU ARE HERE  FOR THE FIRST TIME, I INVITE YOU TO HAVE A LOOK AROUND AND EXPLORE SOME OF MY QUICK, EASY TO UNDERSTAND AND DELICIOUS RECIPES!  COME SPEND SOME TIME WITH ME AND MY FAMILY LEARNING HOW TO COOK, PURE, WHOLESOME FOOD! I HOPE YOU TRY THESE RECIPES AND I HOPE YOU LOVE THEM!  HAPPY EATING!

Noreen's Kitchen

Ingredients

4 to5 pound boneless pork loin, roll cut

2 tablespoons grainy mustard

1 cup dry bread crumb

4 tablespoons butter, melted

6 cloves garlic, minced

1/4 teaspoon ground rosemary

1 teaspoon poultry seasoning

1 teaspoon garlic powder

1 cup dried, whole apricots, soaked in water

1 teaspoon onion powder

1 1/2 cups chicken stock

6 small onions, peeled and cut in half

 

 

Glaze

1 cup apricot pineapple jam

1/2 cup chicken stock

 

Step by Step Instructions

Preheat oven to 375

 

Open pork loin and lay flat , cut side up.

 

Spread mustard evenly all over the meat.

 

In a small bowl, mix bread crumb, melted butter, minced garlic and herbs and spices together until they are well blended.

 

Evenly spread bread crumb mixture over the mustard, compacting with your hand.  Do this as evenly as possible so that every bite of meat will have a bit of the stuffing.

 

Tear open the apricots like a book and lay, open side down on top of the stuffing.  Cover the stuffing layer with apricots completely.

 

Gently, but tightly roll the roast up along the long side of the roast.

 

Tie together well using kitchen twine,

 

Place roast into a roasting pan along with the onions and 1 1/2 cups of chicken stock.

 

Roast at 375 for 45 minutes to 1 hour or until a meat thermometer reads approximately 140 degrees.

 

Mix jam and 1/2 cup chicken stock together to make a glaze.

 

Remove roast from oven when it reaches 140 degrees.

 

Pour glaze over roast making sure to brush evenly over the entire surface.

 

Return roast to oven and continue to roast until a meat thermometer reads between 160 and 180 degrees.  You will want to baste the roast with the glaze every 20 minutes or so from this point on.  If the roast looks like it is browning too quickly, the loosely place foil on top but do not seal. 

 

When the roast reaches the proper temperature, remove from the oven and allow to rest for at least 20 minutes.

 

Slice with a large, sharp carving knife and place those beautiful slices on a lovely platter.

 

I served mine with buttery dilled glazed carrots and scalloped sweet potatoes.  This will make the perfect centerpiece to your Easter table or anytime you want a special occasion dish!

 

 

Enjoy!

Apricot Glazed & Stuffed Pork Loin Roast

google.com, pub-2484077384749308, DIRECT, f08c47fec0942fa0 [3:28]