Roast Pork Loin with Apricot, Prune, and Pine Nut Stuffing

Name: Roast Pork Loin with Apricot, Prune, and Pine Nut Stuffing
Yield: Serves 8 to 10
Ingredients: 4.5 pounds, boneless pork loin roast, from the blade end; 3/4 cup, granulated sugar, for brining; 3/4 cup, kosher salt (or 6 tablespoons table salt), for brining; 3 , bay leaves, crumbled; 1 tablespoon, allspice berries, lightly crushed; 1 tablespoon, whole black peppercorns, lightly crushed; 10 medium cloves, garlic, lightly crushed and peeled; 7 ounces, baguette slices roughly torn (about 5 cups); 1/2 cup, dried apricots (about 4 ounces); 1 medium clove, garlic, peeled; Pinch, ground cumin; Pinch, ground coriander; Pinch, ground cinnamon; Pinch, cayenne pepper; 2 tablespoons, grated onion from 1 small onion; 1/2 cup, pitted prunes, halved lengthwise; 1/2 cup, pine nuts, toasted in medium skillet over medium heat until color deepens slightly, 3 to 5 minutes; 2 teaspoons, minced fresh thyme leaves; 2 tablespoons, minced fresh parsley leaves; 1 1/2 teaspoons, kosher salt (or 1 teaspoon table salt); , Ground black pepper; 2 , large eggs; 1/2 cup, heavy cream; 1/2 cup, apricot preserves

Main Courses
Fruit
Pork
Roasts

Appears in Cook's Illustrated November/December 2000

We solved the three classic problems with this holiday roast: tough, dry meat; dull, flavorless stuffing; and a sloppy, pale appearance.

SERVES 8 to 10

TIME 2¾ hours, plus 1½ hours brining

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