Roast Pork Loin with Apricot, Prune, and Pine Nut Stuffing

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Appears in Cook's Illustrated November/December 2000

We solved the three classic problems with this holiday roast: tough, dry meat; dull, flavorless stuffing; and a sloppy, pale appearance.

SERVES8 to 10

TIME2¾ hours, plus 1½ hours brining

WHY THIS RECIPE WORKS

To ensure that our stuffed pork loin recipe would give us moist meat and a flavorful stuffing in one cohesive package, we first brined our boneless pork roast for flavor and texture and then butterflied and pounded it to an even thickness, ...

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