This is a lovely and simple dish filled with sweet and savory flavors of the Tuscan countryside. Herbs are abundant in Tuscany; fields of rosemary and sage, thyme and lavender dance about the hillsides creating the most fragrant Tuscan breezes.
This succulent pork loin roast is stuffed with fresh sage, dried apricots and a hint of garlic and then roasted to moist and exquisite perfection. Serve this tasty dish with my Arugula and White Bean Salad and pair with my favorite DaVinci Chianti.
We wouldn’t want to forget dessert… How about a Lavender Panna Cotta with Dark Chocolate to finish the meal?
For additional DaVinci Chianti recipes click HERE.
Delicious Wishes and Loads of Love,
Karista
Apricot and Sage Stuffed Pork Loin Roast and DaVinci Chianti
Ingredients
- 2-3lb pork loin roast
- 1 cup dried apricots
- 1 ½ cups white wine (DaVinci Pinot Grigio) If you don’t cook with wine use chicken broth with a tablespoon of apple cider vinegar.
- 1 heaping tablespoon chopped fresh sage, plus more for garnish
- 2 cloves garlic, finely chopped
- 2 tablespoons butter
- Extra Virgin Olive Oil
- Salt and pepper
Instructions
- Preheat the oven to 450F.
- In a small sauce pan warm one cup of wine and soak the apricots for about 15 minutes.
- Remove the apricots from the wine (reserve the wine) and coarsely chop them. Add them to a bowl and then toss with the sage and garlic. Season with salt and pepper and a splash of oil to bind the ingredients.
- With a long blade knife cut into the vertical center of the pork loin roast, making a nice size hole for the stuffing. Pierce all the way through to the other side.
- Stuff the apricot sage mixture into the pork, spreading as evenly as you can. This takes a little bit of fiddling but it’s fairly easy.
- Place the stuffed pork loin roast in a small baking dish or small roasting pan. Pour the reserved wine over the pork. Rub a little oil on the pork and season with salt and pepper.
- Put the pork loin in the oven and roast for 10 minutes. Then turn down the heat to 350F and roast for another 30 minutes or until the internal temperature of the pork reaches 145F.
- Remove the pork loin from the oven and let it rest for about 5-10 minutes. While it’s resting, take the pan juices and pour them into a sauce pan.
- Heat the juices over medium heat and add the butter. If needed, add additional chicken broth to the pan. Whisk until the butter is nicely incorporated and the pan sauce is heated through. Season to taste with salt and pepper.
- To serve: Slice the pork loin roast and lay the slices on a platter. Pour some of the pan sauce over the pork slices and garnish with additional chopped fresh sage.
Here’s a not so great picture of me stuffing a pork loin. Hope this visual is helpful!
Congratulations Karista! And you had me with the first image in this posting and the apricots – sooo good!
Awww… thanks so much Danny! I haven’t gotten around to updating my wordpress blogroll but I’ll be listing your blog as well. 🙂
Thank you, that means a lot to me for you to even consider me on your blogroll.
This looks fantastic, Karista! I love the combination of flavors and that little sage leaf on the side of the first photo.
Thank you! My new camera and I have been fighting and somehow I manage to get one or two decent shots out of at least 80 pictures. 🙂 The sage leaf was a garnish I meant to place differently, but somehow looked perfect sitting alone.
Agree with Danny, you had me at the first image 🙂 The pork looks incredible! And I loved your ABC’s… I will live in Italy with you and eat all of the extra garlic! Congratulations 🙂
LOL!! Thanks Deb. That’s a deal. Italy it is and you can have all my garlic. 🙂
Congratulations for the award….your blog is delicious….and pork with apricot is one of my favourites combination, have a lovely weekend.:)
Thank you Katya! I adore your deliciously beautiful and adventurous blog as well. Happy Weekend!
Wow! Love the ABC’s! So much fun and I can tell you enjoyed writing every moment of this post. Thank you for my nomination/recognition and I promise I’m going to have a good look at this one later! Very awesome, thank you again!!!
Btw, how amazing does your rolled pork loin look 🙂 a-m-a-z-i-n-g!!!
You are so welcome! And glad you love the pork dish. I love the sweet flavors of apricot the earthiness of the sage mixed with the pork. Delicious! Happy Weekend!
your ABC’s were wonderful – and I also want to live in Italy some day 🙂
Thanks Tandy! Isn’t Italy such a magical place?! And the food isn’t so bad either… 🙂
I’m glad I found your blog … I love it! The stuffed pork sound absolutely delicious! Thanks so much for sharing.
Thanks for stopping by! So glad you love the pork dish, it’s a regular in my kitchen. Can’t wait to check out your blog too. Happy Weekend!
You are so sweet! I feel so unworthy compared to the deliciousness you serve up here everyday!
You are so welcome! I love clicking on your link to find out what you’ve been up to on the Island and around BC. Such a magical part of the world and one of my favorite places. Happy Weekend!
Congratulations on your award!
Thanks Bill! Happy Weekend 🙂
Oh, my . . . Another beautifully constructed recipe. An an award speech to boot! I honestly can’t decide which part I enjoyed more. I must say, though, I really did enjoy learning about you, Karista. You are obviously such a warm and talented lady; I know the blog is mainly a place in which you share your love of food and show us doofs how to make great food, but have you ever thought about incorporating a bit of your life into the posts? Nothing too personal, of course, but I would love to know about the lady behind the food, too. 🙂
Your ABC’s were terrific! I was super sad to read that you are allergic to garlic! Ugh. 🙁 Good thing there are tons of other spices out there to liven up food. You have a twin! How exciting. (I am sure all people who do NOT have a twin say this.) My favorite, though, my absolute favorite, was this one:
“Another once upon a time moment… I wanted to be an international singing star. Obviously that didn’t work out so well.” I think you would have made an wonderful singer, you just have that . . . somethin’, somethin’, you know? 🙂 Lucky for us you chose food!
Happy Friday, love
Cara
Haha! Cara, this is why I adore you so much! You share exactly what’s on your mind. 🙂 I wish I had that gift. Now food, I can talk food all day long. The subject of me is a little more difficult. I usually begin a post with my inner most thoughts and then think to myself… who cares what I’m thinking just bring on the recipe. LOL! I will make the effort to share more about myself in the future. But it may not be that interesting. 🙂 And I’m glad you liked the part about being an international singing star. Yes, alas I took voice lessons for about 10 years, thinking the entire time I’d be the next big singing sensation. My twin sister and I were a duo. It was fun, and funny. I could write a book about the calamities, mishaps, and mosquitos! A long story. And I’m so happy where I’ve landed. This is where I was meant to be. Thanks friend!! Have a Happy and pain free weekend!
You could definitely start small, sharing something interesting/funny that happened to you sometime over the last week. I think the more comfortable you get drifting away from the comfort of food, the easier it will be to intermingle the two. That is, if you want to. You did say you start off with intentions of sharing some inner-thoughts, so I presume you would like to expand your posts a bit. Either way, we are blessed to receive what you give us 🙂 You are a chef; you could never separate that part of who you are, but you are so much more, too!
Aww… Cara you are so kind to say so! Thank you for your encouraging words! There is more humor in my life than I know what to do with. Or, maybe it’s that all the crazy events that happen I see as humorous… or I might cry! LOL!
Those are just stories you need to tell us about! It’s incredibly therapeutic, let me tell you!
Ha! I said just the same thing as you when someone commented about laughing at my pain. I told them that if I didn’t laugh about it, I would just end up crying about it. And my tear tanks are too empty for that just now. It reminds me a bit of that movie “Monsters. Inc” Did you ever see it? Such a great concept that had with that one.
oh boy. making my dinners look like crap. grrr.
LOL! I’m sure your dinners do not look like crap. The simplest dishes can be the most delicious! Hang in there Brains 🙂
working on it. my gf’s parents owned restaurants, and she’s teaching me a few things.
What a great post and I fully intend to use your recipe in exchange for helping you with the letter “I” 🙂
Keep up the amazingly detailed work
Haha! Thanknyou. You got a deal Michael!
Thank you… Typing on my iPad and it’s so darn sensitive.
Congratulations on your award and your stuffed pork looks so tender and delicious.
Thank you! It’s a yummy dish and my family requests it often. 🙂 Enjoy!
A picture perfect stuffed pork loin roast…it looks wonderful! Congratulations on the award…you did great with the alphabet!
LOL! Thank you! The Alphabets were not an easy task. Either I couldn’t think of anything interesting or I had ten really good words for one letter. 🙂
I’m facing the same problem right now, so I feel your pain! 🙂
Wonderful roast my friend – it looks perfect! Something I would like to serve one day 🙂
And congratulations! This award is so much fun!
Cheers
Choc Chip Uru
Latest: Bleeding Jam Marbled Mudcake
Thank you! All the best to you!
Karista, thank you so much for honoring my blog with your post! I really admire your recipes and talent, so it’s a true honor! What a unique and creative way to make pork loin! I adore apricots and combined with sage would be heavenly!!
You are so welcome Smidge! I always look forward to your beautiful and inspiring posts. Happy Cooking!
Congratulations on your ABC Award!
As the originator of this award you may be interested to know that I have now set up a Facebook group for all bloggers who have been given the ABC Award – a place for you to meet new bloggers, and share and support each other. You can join the group here:
https://www.facebook.com/groups/ABCaward/?bookmark_t=group
Please also let any other bloggers, that you know have been given the award, know about this group too – then we can all ‘spread the word’
I have also set up a Facebook page – the ABC Award – where you can now add links to all of your blog posts and writing – share your work with a new audience, gain new readers, and find out what other ABC Award bloggers are writing about.
You can find the page here:
https://www.facebook.com/ABCaward?bookmark_t=page
Just ‘like’ the page and get started – and do let all your blog readers know about this page – I believe that all of our blogs can only be improved by letting our readers know about other blogs – that way you will also have new readers discover you too!
Happy blogging – and congratulations again on the ABC Award – you’re awesome!
Thanks so much for the information! I will be happy to pass it along 🙂 Delicious Wishes!
you’re welcome! still having fun with the group – the page is fine though…. have a lovely weekend