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Roast Pork Loin with Apricot Spinach Stuffing

Roast Pork Loin with Apricot Spinach Stuffing

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Servings: Serves 4 to 16Learn How to Scale This Recipe

Prep Time: 35 minutes

Cook Time: 45 minutes

Ingredients: Add ingredients to List

Roast Pork Loin with Apricot Spinach Stuffing
91/2 tablespoon Dried apricot halves, sulfured
1/2 slice crusty sandwich roll
3 cups baby salad spinach
1/4 cup white onion
1/4 cup Butter, unsalted
2 tablespoon Canned light chicken broth, fat free, reduced sodium
1/4 teaspoon Sage, ground
1 tablespoon Fresh parsley, chopped
1/4 teaspoon Salt
1/8 teaspoon Black pepper
13/4 lb Roasted lean pork roast, center loin
1 tablespoon Vegetable oil

directions:

1. Preheat oven to 375 degrees F.
2. Prepare stuffing by covering apricots with water and soak for several hours, drain and chop; set aside.
3. Cut just enough bread into 1/3-inch pieces to measure 1 cup and spread evenly in a shallow baking pan; toast bread in oven, stirring occasionally, until golden, about 10 minutes; then transfer to a bowl. (Leave oven on for pork.)
4. In a large skillet, over medium heat, cook onions in butter for about 3 to 5 minutes, until translucent, add spinach and cook an additional 3 minutes until wilted.
5. Add apricots, bread, broth, sage, parsley, salt and pepper; toss to combine ingredients and remove from heat.
6. To stuff the roast start in the middle of one end, insert a sharp long knife lengthwise toward center of loin.
7. Repeat at opposite end of loin to complete incision running lengthwise through middle.
8. Open up incision with your fingers, working from both ends, to create a 1-1/2-inch wide opening, then fill with stuffing. pushing from both ends toward center.
9. Pat pork dry and season well with salt and pepper.
10. Heat oil in a 12-inch heavy skillet over high heat until very hot and just smoking, then brown pork over all sides, about 2 minutes.
11. Transfer to a roasting pan and roast in middle of the oven until a meat thermometer inserted into meat (avoid stuffing) registers 160 degrees F., about 45 to 50 Minutes.
12. Transfer to cutting board and let stand 20 Minutes before slicing.

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Quantity Ingredients  
91/2 tablespoon Dried apricot halves, sulfured  
1/2 slice crusty sandwich roll  
3 cups baby salad spinach  
1/4 cup white onion  
1/4 cup Butter, unsalted  
2 tablespoon Canned light chicken broth, fat free,  
1/4 teaspoon Sage, ground  
1 tablespoon Fresh parsley, chopped  
1/4 teaspoon Salt  
1/8 teaspoon Black pepper  
13/4 lb Roasted lean pork roast, center loin  
1 tablespoon Vegetable oil  
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* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 4 to 16
Base Nutrients
Calories 434 kcal (21%)
Calories from Fat 279 kcal (0%)
Total Fat 31 g (47%)
Saturated Fat 21 g (105%)
Cholesterol 148 mg (49%)
Sodium 705 mg (29%)
Total Carbohydrates 23 g (7%)
Dietary Fiber 8 g (32%)
Protein 52 g (86%)
Vitamins
Vitamin A 3247 IU (64%)
Vitamin C 13 mg (21%)
Minerals
Calcium 62 mg (1%)
Iron 12 mg (20%)
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