Apricot Stuffed Pork Roast with Warm Maple Sauce
Yield: 12
Cooking Time: 2 1/4 hours
Preparation Time: 10 min
Ingredients
4 lbs (2 kg) Canadian Pork roast (leg, loin, or shoulder)
1 can (14 oz/398 mL) apricot halves, juice packed
2 beef bouillon cubes, crushed
2 Tbsp (25 mL ) vegetable oil
1 Tbsp (15 mL) each dried oregano, dried basil, white wine vinegar
1 tsp (5 mL) salt
1/2 tsp (2 mL) ground black pepper
Warm Maple Sauce
2 Tbsp (25 mL) EACH granulated sugar, ketchup
1/2 tsp (2 mL) EACH powdered mustard, salt
3/4 cup (175 mL) maple syrup
1 Tbsp (15 mL ) each cider vinegar, Worcestershire sauce
Cooking Instructions
Slice Pork roast horizontally, about 3/4 of the way through so that it opens like a book. Drain apricots, reserving juice. Insert apricot halves in centre of roast. Bring sides of roast together and secure with kitchen twine.
Combine 2 Tablespoons (25 mL) of the reserved juice with boullion cubes, oil, vinegar and spices. Spread mixture over roast; place in a shallow dish. Cover; refrigerate and marinate 1 to 2 hours.
Drain marinade into a small saucepan; boil 1 minute. Place roast on a rack in a shallow pan; roast in a 325°F (160°C) oven until a meat thermometer inserted into the centre registers 158°F (68°C), basting occasionally with marinade.
While roast is cooking, blend sauce ingredients in a small saucepan. Stir over low heat until sugar dissolves. Makes 1 cup.
Serve roast with warm maple sauce.
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