Ontario pork loin stuffed with apricot and ginger



Created by admin on March 3, 2016

  • Prep Time: 1h
  • Cook Time: 1h 15m
  • Total Time: 2h 15m

  • Yield:1
  • Category:


  • 1 Ontario pork loin
  • 1 shallot, diced
  • 1/2 cup Dried apricots
  • 1 cup Diced old bread
  • 1 tablespoon Grated ginger
  • 2 fluid ounces white wine
  • 6 fluid ounces Orange Juice
  • 1 teaspoon Grated ginger
  • dash salt and pepper to taste


  1. Preheat oven to 400 F. With a pairing knife cut a slit right in the middle of the face of the pork loin, insert boning knife and wiggle it back and forth to make the cut as deep down the centre as possible, repeat the same process down the other end of the pork loin, the two newly cut holes should meet . Sauté the diced shallot in olive oil until translucent , add the ginger and deglaze with white wine add the bread and cover on low for 5 minutes. Let cool. When it is cool to the touch, the mixture should be soft enough to mash with your hands. Season lightly with salt and pepper. Stuff this down the hole you cut in the pork loin, you can stuff down both sides. Place pork in oven in baking tray for 10 minutes to sear, then turn down to 275 F. Pork should reach internal temperature of 154F While pork is in oven, pour the orange juice in a small pot, bring to a simmer and add the ginger, slowly simmer till there is 1,5 oz left of orange juice, it will get deep orange and become thick as a nice sauce. Let stand When pork is ready rest for at least 15 minutes, I slice it about 1 inch thick, put on plate or platter and serve with sauce. Honey Glazed Carrots and roasted potatoes recipe is also on blog under vegetables. Eat and enjoy.