Roast Pork Loin with Apricot, Prune, and Pine Nut Stuffing
Why This Recipe Works
To ensure that our stuffed pork loin recipe would give us moist meat and a flavorful stuffing in one cohesive package, we first brined our boneless pork roast for flavor and texture and then butterflied and pounded it to an even thickness, increasing the meat’s surface area to maximize the amount of stuffing we could use. For the stuffing in our pork loin recipe, we used fresh bread as a base and flavored it with dried fruit, nuts, and herbs, adding eggs as a binder. Prebaking the stuffing before stuffing the roast got it to a temperature high enough that we didn’t have to roast the stuffed pork until it was dry and overcooked.