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Apricot-Pistachio Rolled Pork


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  • Roast & stuffing:
  • 1 (4lb) Smith field boneless top loin pork roast
  • 1/2 cup chopped dried apricots
  • 1/2 cup chopped sunkist pistachio nuts
  • 2 garlic cloves, finely chopped
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup apricot brandy or nectar
  • Crunchy topping:
  • 1/4 cup apricot preserves
  • 1 tablespoons butter or margarine
  • 1/4 cup coarsely crushed keebler butter crisp crackers
  • 2 tablespoons chopped sunkist pistachio nuts
  • 1/4 teaspoon garlic salt


Servings 1


Step 1

Roast & stuffing: cut pork roast into a large rectangle that can be filled and rolled, by cutting lengthwise about ½ inch from top of pork to within ½inch of opposite edge; open flat. Repeat with other side of cutting from the inside edge to the outer edge ; open flat to form rectangle. Sprinkle apricots, nuts, garlic, salt and pepper over pork to within 1 inch of edge. Tightly roll up pork, beginning with short side. Secure with string. Pierce pork all over with metal skewer. Brush brandy over entire surface. Let stand 15 minutes. Brush again with remaining brandy. Cover and refrigerate at least 2 hours but no

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