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Gingerbread
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Apricot-Pistachio Rolled Pork
1 pork boneless top loin roast (single uncut roast), 4 pounds
1/2 cup chopped dried apricots
1/2 cup chopped pistachio nuts
2 garlic cloves, finely chopped
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup apricot brandy or apricot nectar
Crunchy Topping (below)
1/4 cup apricot preserves
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, nuts, 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 325ºF. 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.
Make Crunchy Topping. Brush preserves over pork. Sprinkle with topping. Roast uncovered 30 to 60 minutes longer or until thermometer reads 160°F. Cover and let stand 15 minutes before serving for easier carving.
Crunchy Topping
1 tablespoon butter or margarine
1/4 cup coarsely crushed cracker crumbs
2 tablespoons chopped pistachio nuts
1/4 teaspoon garlic salt
Melt butter in 2-quart saucepan over medium heat. Stir in remaining ingredients. Cook and stir 1 minute; cool.
 Always Kiss The Cook
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