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Apricot Pork Loin

This pork dish is pretty to look at and yummy to taste! The stuffing has a great balance of flavors that folks rave about. It's my family's top pick of pork recipes.
  • Total Time
    Prep: 20 min. Bake: 40 min.
  • Makes
    8-10 servings


  • 1/2 pound bulk Italian sausage
  • 1-1/3 cups chopped onion
  • 1 cup dried apricots, finely chopped
  • 1/3 cup chopped walnuts
  • 2 garlic cloves, minced
  • 2 teaspoons grated orange zest
  • 2 teaspoons dried thyme, divided
  • 1/2 teaspoon salt
  • 1 boneless pork loin roast (2-1/2 pounds)
  • 1 cup orange marmalade
  • 1/3 cup chicken broth
  • 1/4 cup lemon juice
  • 2 tablespoons grape juice
  • 1 teaspoon pepper


  • In a skillet over medium heat, cook sausage and onion until sausage is no longer pink; drain. Remove from the heat; stir in the apricots, walnuts, garlic, orange zest, 1 teaspoon thyme and salt.
  • Cut a pocket along one long side of the roast; stuff with sausage mixture. fill pocket in roast with stuffing. Tie roast with string and place on a rack in a shallow roasting pan. Combine the marmalade, broth and lemon and grape juices; pour half over roast. Sprinkle with pepper and remaining thyme.
  • Bake, uncovered, at 350° for 20 minutes. Baste with remaining marmalade mixture. Bake 20-25 minutes longer or until a thermometer reads 145° for pork. Let stand 5 minutes; remove string before slicing.

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