Apricot and Ciabatta Stuffed Pork Roast

With Fall approaching, this dish is perfect for Sunday night supper!

Stuffing Ingredients:

2 cups day old Ciabatta bread, cubed into 1/2 inch pieces and lightly toasted in a pan

1/2 cup apricot preserves (I really prefer Bonne Maman brand)

2 chopped garlic cloves

2 chopped shallots

t bs chopped fresh parsley

1 tbs organge zest

1 tbs chopped fresh sage

2 chopped dried dates or figs

1 cup chicken stock

3 tbs butter

 2-3 pound pork sirloin roast

brine: 

boil 5 cups of water add one cup of salt, zest of one large orange, 3 dried bay leaves, 5 smashed garlic cloves, 2 tbs cracked pepper. Once boiled allow to cool (ice helps), pour in ziploc bag, add pork and brine for 6 hours.

To make stuffing:

melt butter, saute all the stuffing ingredients and add chicken stock until softened.

Once the roast has brined, rinse it thoroughly and pat dry. with a sharp, thin knife, insert into both ends of roast until the hole meets in the middle. The hole should be about 3 inches wide. With a wooden spoon, stuff the roast with apricot stuffing and wrap with twine like THIS

In a large skillet, add 1/2 cup canola oil until shimmering, pepper the roast and brown it on all sides about 3 minutes per side.

Place roast on a roasting rack over a bed of root veggies and onions, add1 cup chicken stock to the pan and pop in a preheated 350 degree oven.

Roast roughly and hour and a half until thermometer reaches 155. Let the roast have a little rest for about 15-20 minutes before carving and serving with veggies and hot smashed potatoes.