This is a lovely and simple dish filled with sweet and savory flavors of the Tuscan countryside. Herbs are abundant in Tuscany; fields of rosemary and sage, thyme and lavender dance about the hillsides creating the most fragrant Tuscan breezes.
This succulent pork loin roast is stuffed with fresh sage, dried apricots and a hint of garlic and then roasted to moist and exquisite perfection. Serve this tasty dish with my Arugula and White Bean Salad and pair with my favorite DaVinci Chianti.
We wouldn’t want to forget dessert… How about a Lavender Panna Cotta with Dark Chocolate to finish the meal?
For additional DaVinci Chianti recipes click HERE.
Delicious Wishes and Loads of Love,
- 2-3lb pork loin roast
- 1 cup dried apricots
- 1 ½ cups white wine (DaVinci Pinot Grigio) If you don’t cook with wine use chicken broth with a tablespoon of apple cider vinegar.
- 1 heaping tablespoon chopped fresh sage, plus more for garnish
- 2 cloves garlic, finely chopped
- 2 tablespoons butter
- Extra Virgin Olive Oil
- Salt and pepper
Preheat the oven to 450F.
In a small sauce pan warm one cup of wine and soak the apricots for about 15 minutes.
Remove the apricots from the wine (reserve the wine) and coarsely chop them. Add them to a bowl and then toss with the sage and garlic. Season with salt and pepper and a splash of oil to bind the ingredients.
With a long blade knife cut into the vertical center of the pork loin roast, making a nice size hole for the stuffing. Pierce all the way through to the other side.
Stuff the apricot sage mixture into the pork, spreading as evenly as you can. This takes a little bit of fiddling but it’s fairly easy.
Place the stuffed pork loin roast in a small baking dish or small roasting pan. Pour the reserved wine over the pork. Rub a little oil on the pork and season with salt and pepper.
Put the pork loin in the oven and roast for 10 minutes. Then turn down the heat to 350F and roast for another 30 minutes or until the internal temperature of the pork reaches 145F.
Remove the pork loin from the oven and let it rest for about 5-10 minutes. While it’s resting, take the pan juices and pour them into a sauce pan.
Heat the juices over medium heat and add the butter. If needed, add additional chicken broth to the pan. Whisk until the butter is nicely incorporated and the pan sauce is heated through. Season to taste with salt and pepper.
To serve: Slice the pork loin roast and lay the slices on a platter. Pour some of the pan sauce over the pork slices and garnish with additional chopped fresh sage.
Here’s a not so great picture of me stuffing a pork loin. Hope this visual is helpful!