How to make it

  • To cut pork roast into a large rectangle that can be filled and rolled, cut lengthwise about 1/2 inch from top of pork to within 1/2 inch of opposite edge; open flat.
  • Repeat with other side of pork, cutting from the inside edge to the outer edge; open flat to form rectangle.
  • Sprinkle apricots, 1/2 cup nuts, the garlic, salt and pepper over pork to within 1 inch of edge.
  • Tightly roll up pork, beginning with short side. Secure with toothpicks, or tie with string.
  • Pierce pork all over with metal skewer. Brush brandy over entire surface. Let stand 15 minutes. Brush again with remaining brandy. Cover and refrigerate at least 2 hours but no longer than 24 hours.
  • Heat oven to 325°F. Place pork, fat side up, on rack in shallow roasting pan. Insert meat thermometer so tip is in thickest part of pork. Roast uncovered 1 hour 30 minutes.
  • Meanwhile, in 2-quart saucepan, melt butter over medium heat.
  • Stir in cracker crumbs, 2 tablespoons nuts and garlic salt; cook and stir 1 minute. Cool slightly.
  • Brush preserves over pork.
  • Sprinkle with crumb mixture.
  • Roast uncovered 30 to 60 minutes longer or until thermometer reads 160°F. Cover and let stand 15 minutes before serving for easier carving.

Reviews & Comments 3

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  • mystic_river1 7 years ago
    Very nice Thanks for the post.
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  • legoflamb 7 years ago
    I can make a mean rouladen and a tasty rollatini, but this is my next step. Execelent combination of apricots and pistachios.
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  • stacip 7 years ago
    Now I'm hungry for lunch....this looks so good!
    Was this review helpful? Yes Flag

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