Pork Loin Stuffed With Dried Apricots And Prosciutto

I love dishes that are salty and sweet at the same time. This simple pork roast, layered with prosciutto, stuffed with dried apricots and herbs, and bathed in an apricot-flavored sauce, is a perfect example. It’s great hot or cold.

SERVES 6 TO 8

INGREDIENTS:

• One 4-pound pork loin roast, butterflied (see note on page 215)
• 6 thin slices prosciutto di Parma
• 1½ cups dried apricots
• 2 teaspoons finely chopped fresh thyme
• 2 medium shallots, finely chopped
• 1 cup dry white wine, such as Sauvignon Blanc or Pinot Grigio, or dry vermouth
• 1 cup chicken stock (page 19) or store-bought chicken broth
• 1 large onion, coarsely chopped
• Salt and freshly ground black pepper (optional)

INSTRUCTIONS:

1. If the pork loin appears uneven, cover it with plastic wrap and pound it to an even thickness of about ½ inch. Lay the slices of prosciutto over the meat, covering the surface. Chop 1 cup of the dried apricots and combine them in a small bowl with the finely chopped thyme and shallots. Spread this mixture evenly over the prosciutto. Roll up the meat into a compact roll, starting from a long side. Tie it with butcher’s twine at 1-inch intervals or secure it with silicone bands. Pour the dry white wine and chicken stock into the pressure cooker and stir in the coarsely chopped onion and the remaining ½ cup of dried apricots. Place the rolled pork loin over the onion and apricots.
2. Lock the lid in place and cook at high pressure for 25 minutes.
3. Release the pressure naturally and remove the lid, tilting the pot away from you to avoid the escaping steam. Carefully transfer the cooked pork loin to a cutting board. Loosely cover it with aluminum foil and allow it to rest for 15 minutes before slicing.
4. Skim off any excess fat from the sauce and puree it in the pressure cooker using an immersion blender. Taste the sauce for seasoning and add salt and freshly ground black pepper if desired.
5. Remove the butcher’s twine from the pork loin and slice it into ½-inch thick slices. Spoon some of the sauce over the pork loin and serve the remaining sauce on the side.