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Most Loved Holiday Favourites

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This entertaining Christmas cookbook brings a selection of Company's Coming's most loved Christmas recipes together under one cover, along with some amusing Christmas trivia and helpful serving ideas to create a most delicious Christmas holiday season!
Most Loved Holiday Favourites
Apricot Pork Loin Roast

Apricot Pork Loin Roast      "Apricot Pork Loin Roast" is available in PDF format print friendly version
This delicious roast, complete with stuffing, is a real stunner—and the leftovers make for some fantastic sandwiches!
 
STUFFING
Water1/3 cup75 mL
Fresh spinach leaves, lightly packed6 cups1.5 L
 
White bread cubes4 cups1 L
Chopped dried apricot1 cup250 mL
Finely chopped onion1 cup250 mL
Butter (or hard margarine), melted1/3 cup75 mL
Chopped fresh parsley 1/4 cup60 mL
(or 1 tbsp., 15 mL, flakes)
Apricot jam3 tbsp.50 mL
Garlic cloves, minced 22
(or 1/2 tsp., 2 mL, powder)
Salt1/4 tsp.1 mL
 
PORK ROAST
Boneless pork loin roast5 lbs.2.3 kg
Dijon mustard (with whole seeds)1/4 cup60 mL
 
Apricot jam3 tbsp.50 mL
Dijon mustard (with whole seeds)2 tbsp.30 mL
 
Stuffing: Pour water into medium saucepan. Bring to a boil. Add spinach. Heat and stir until wilted. Drain. Let stand until cool enough to handle. Squeeze dry.

Combine next 8 ingredients in large bowl.

Pork Roast: Cut roast in half lengthwise. Place halves, cut-side up, on work surface. Spread first amount of mustard evenly over cut sides of roast. Spread half of bread mixture over 1 half. Spread spinach over top. Spread remaining bread mixture over spinach. Place other half of roast, mustard-side down, over stuffing. Tie with butcher's string. Place on greased wire rack set in large roasting pan. Bake, uncovered, in 325°F (160°C) oven for 1 hour.

Combine jam and second amount of mustard in small bowl. Spread evenly over roast. Bake for about 1 hour until meat thermometer inserted into thickest part of roast (not stuffing) reads at least 155°F (68°C) or until desired doneness. Remove roast to cutting board. Cover with foil. Let stand for 10 minutes. Cut into 1/2 inch (12 mm) thick slices. Makes 20 servings (2 to 3 oz., 57 to 85 g each, cooked weight).
 
1 serving: 288 Calories; 15.1 g Total Fat (5.9 g Mono, 1.2 g Poly, 6.3 g Sat); 76 mg Cholesterol; 14 g Carbohydrate; 1 g Fibre; 24 g Protein; 259 mg Sodium
 
 
 
Reprinted from Most Loved Holiday Favourites © Company's Coming Publishing Limited

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