Apricot Stuffed Pork Roast with Warm Maple Sauce

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10 min

2 1/4 hours


    • 4 lb
      2 kg
      Canadian Pork Loin, Leg or Shoulder Roast, boneless
    • 14 oz
      398 mL
      can apricot halves, in juice
    • 2
      beef bouillon cubes, crushed
    • 2 Tbsp
      25 mL
      canola oil
    • 1 Tbsp
      15 mL
      white wine vinegar
    • 1 Tbsp
      15 mL
      EACH dried oregano and dried basil
    • 1 tsp
      5 mL
    • 1/2 tsp
      2 mL
      ground black pepper
    • 2 Tbsp
      25 mL
      EACH granulated sugar and ketchup
    • 1/2 tsp
      2 mL
      EACH dry mustard and salt
    • 3/4 cup
      175 mL
      maple syrup
    • 1 Tbsp
      15 mL
      EACH cider vinegar and Worcestershire sauce


Slice pork roast lengthwise, about 3/4 of the way through so that it opens like a book. Drain apricots, reserving juice. Arrange apricot halves in centre of roast. Bring sides of roast together and secure with kitchen twine. Combine 2 Tbsp/25 mL of the reserved juice with bouillon cubes, oil, white wine 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 uncovered in a 325°F (160°C) oven until a meat thermometer registers 155-160°F (68-71°C), basting occasionally with marinade. While roast is cooking, blend sugar, ketchup, dry mustard, salt, maple syrup, cider vinegar and Worcestershire sauce in a small saucepan. Stir over low heat until sugar dissolves. Serve roast with warm maple sauce.

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