Apricot Stuffed Pork Roast with Warm Maple Sauce
Posted May 2, 2011 by
Ready Time 0 min Servings: 12 s


  • Canadian Pork Loin, Leg or Shoulder Roast, boneless
  • can apricot halves, in juice
  • beef bouillon cubes, crushed
  • canola oil
  • white wine vinegar
  • EACH dried oregano and dried basil
  • salt
  • ground black pepper
  • EACH granulated sugar and ketchup
  • EACH dry mustard and salt
  • maple syrup
  • 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.