Stuffed Pork Roll with Apricots and Pistachios and Roasted Red Potatoes with Rosemary

This may seem a bit fussy, but honestly friends, it is so worth it.  It was absolutely luscious.  It is impressive for a dinner party with its unusual combination of flavors and crunchy topping.

Ingredients:

4 lbs. boneless pork top loin roast
½ c. chopped apricots
½ c. chopped pistachios
2 cloves finely chopped garlic
¼ t. salt
¼ t. pepper
¼ c. apricot brandy
¼ c. apricot preserves

Crunchy Topping:
2 T. margarine or butter, melted
½ c. coarsely-crushed cracker crumbs (Town House was used for this demonstration)
4 T. chopped pistachios
¼ t. garlic powder

Roasted Red Potatoes:
1 lb. red new potatoes, washed
2 T. fresh rosemary, minced
¼ c. virgin olive oil
salt and pepper, to taste

 

Cut pork roast into a large rectangle that can be filled and rolled.  Cut lengthwise about ½ inch from the top of the pork to within ½ inch from the opposite edge.  Open flat and repeat with other side of pork, cutting from the inside edge to the outer edge.  Open completely to form a rectangle.

 

Using scissors or a knife, chop ½ c. dried apricots into small pieces.  Chop ½ c. pistachios into small pieces.  Sprinkle salt and pepper and chopped garlic over pork within one inch of the edge.  Add chopped apricots and pistachios.

Beginning with short side, tightly roll up the pork and secure with wooden picks or tie with string.

Pierce pork roast all over with a metal skewer.  Brush entire surface with half of the apricot brandy.  Let stand 15 minutes and brush again with the remaining brandy.

Cover with plastic wrap and refrigerate for at least two hours.

 

Heat margarine or butter in 2 qt. saucepan over medium heat until melted.  Stir in crushed cracker crumbs, 4 T. chopped pistachios and ¼ t. garlic powder.  Cook for one minute, then let cool.

Heat oven to 350º.  Place pork (fat side up) on a rack in a shallow roasting pan.  Roast uncovered for 1½ hours.

 

Remove pork from oven and brush apricot preserves over the pork.  Sprinkle with crunchy topping. 

 Roast for an additional 30-60 minutes longer, until internal temperature reaches 160º.  Remove from oven and cover with foil.  Allow to stand 8-10 minutes before slicing.

 

Wash potatoes and dry with towel.  Slice in half and place in a shallow baking dish (a pie plate was used in this demonstration).  Mince 2 T. fresh rosemary and place on potatoes.  Cover with ¼ c. olive oil and salt and pepper, to taste.  Toss to combine.  Cover with foil and place into a 375º oven for approximately 45 minutes or until potatoes are soft.  Remove foil for the last five minutes of baking, to slightly brown them.