Roast Pork with Apricot and Shallot Stuffing

Preparation

1. Step 1

   Preheat oven to 375°F.

2. Make stuffing:

   Step 2

   Cut just enough bread into 1/3-inch pieces to measure 1 cup and spread evenly in a shallow baking pan. Toast bread in middle of oven, stirring occasionally, until golden, about 10 minutes, then transfer to a bowl. Leave oven on (for pork).

   Step 3

   Cook shallots in butter in a large nonstick skillet over moderately low heat, stirring occasionally, until softened, about 10 minutes. Add apricots and cook, stirring, until slightly softened, about 3 minutes. Remove from heat and stir in bread, parsley, salt, and pepper.

3. Stuff and roast pork:

   Step 4

   Make a hole for stuffing that runs lengthwise through pork loin: Beginning in middle of 1 end of roast, insert a sharp long thin knife lengthwise toward center of loin, then repeat at opposite end of loin to complete incision running through middle.

   Step 5

   Open up incision with your fingers, working from both ends, to create a 1 1/2-inch-wide opening, then pack with all of stuffing, pushing from both ends toward center.

   Step 6

   Pat pork dry and and season well with salt and pepper.

   Step 7

   Heat oil in a 12-inch heavy skillet over high heat until very hot and just smoking, then brown pork on all sides, about 2 minutes. Transfer to a roasting pan and roast in middle of oven until a meat thermometer inserted diagonally 2 inches into meat (avoid stuffing) registers 160°F, 45 to 50 minutes. Transfer to a cutting board and let stand 20 minutes.

   Step 8

   While loin is standing, straddle roasting pan across 2 burners. Add 1/2 cup water and deglaze pan by boiling over moderate heat, scraping up brown bits.

   Step 9

   Slice meat and serve with sauce.