Cucina Linda

This was simply too good not to share:

One 3 lb boneless pork loin roast

Two slices whole grain bread, crusts trimmed

2 tbsp butter
3 large shallots

3 peeled apricots, or 6 halves canned apricots
a few dried cranberries (optional)
2 tbsp butter
3 large shallots
1/2 tsp Italian herb seasoning
1/4 cup chicken stock or chicken bouillion

Salt and Pepper to taste

Cut bread into 1/4" inch cubes and toast lightly in 300 degree oven in a single layer on baking sheet, tossing frequently (about 10 mins).

In a frying pan, melt butter over medium low heat, and gently saute shallots until softened (do not brown), around 10 mins. Add diced apricots and cook another 3-4 minutes until softened. Add bread cubes, italian seasoning, cranberries if using, and chicken bouillion. a bit at a time, tossing to moisten bread cubes. They should be slightly softened, but not wet.

Cut a horizontal slit in the middle of the pork loin roast, from the middle to about 1/2" from the edge. Open up roast to make a centre circle, and stuff with stuffing mixture.

Season roast with salt and pepper to taste. Place fat side up in a 450 degree oven for 10 minutes, then turn down heat to 350 and roast for a further 50 minutes.

Remove from oven and tent with foil for 10 minutes before slicing.

Zinfadel Blush makes a very nice wine pairing for this dish.