Apricot-stuffed pork

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20 min


4 to 6 servings

* PLUS Cooking time: 60 minutes


  • 8 to 10 small ripe fresh apricots
  • 2 green onions
  • 3 tbsp apricot chutney , or ginger marmalade
  • 2 tsp finely chopped fresh rosemary , or 1 tsp dried rosemary leaves
  • 1.25 kg rack pork , about 6 ribs
  • 1 tbsp curry paste
  • 1 tsp olive oil
  • 1 tsp ground cumin
  • 1 tsp salt
  • 1 tsp freshly ground black pepper
  • 1/4 tsp cinnamon


  • Peel apricots only if you wish. Slice in half and discard pits. Coarsely chop. Thinly slice onions. In a bowl, stir apricots with onions, chutney and rosemary until evenly mixed. Remove 1/2 cup (125 mL) of mixture to a bowl to use later. If making ahead, cover and refrigerate up to 1 day.
  • Trim excess fat from pork, leaving only a thin layer. Lightly score fat in a diamond pattern, about 1/4 inch (0.5 cm) deep. Stand roast on one end on a cutting board. Using a long thin knife no wider than 1 inch (2.5 cm) insert tip into centre of top end of meat and push into roast until tip pierces other end of roast. Twist blade to make a small hole, about 1 inch (2.5 cm) in diameter. If necessary, turn pork over, insert knife and twist to widen circle from other end. Remove knife. Then, to widen holes, insert your index finger and wiggle it back and forth.
  • Stand roast on one end. Stuff larger amount of apricot mixture into hole and push to centre. Turn roast over and stuff from other end. A small spoon, your fingers and the end of a wooden spoon are helpful here. Don’t pack too tightly as mixture expands during cooking. In a small bowl, stir curry paste with oil, cumin, salt, pepper and cinnamon. Rub all over pork, including fat layer and ends of roast, but not bones. Loosely wrap roast in foil, leaving bones exposed.
  • Lightly oil grill and heat barbecue to medium-high. Place foil-wrapped pork, bone-side down, on grill. Barbecue with lid closed 30 minutes. Then reduce heat to medium. Remove foil from pork and discard. Juices may have collected in foil, so remove carefully. Continue to grill pork with lid closed, turning often, until an instant-read thermometer inserted into thickest part of roast reaches 155F (70C); this will take 30 to 40 more minutes.
  • If meat is as browned as you want before it’s fully cooked, turn off one side of barbecue and move roast to the turned-off side. Continue to grill with lid closed until meat is done. Remove pork to a cutting board. Loosely cover with foil and let stand 5 minutes before slicing into chops. Serve remaining apricot mixture with meat. Great with steamed green beans and additional apricots. If there is any leftover pork, thinly slice and serve in crusty buns with honey mustard.

Nutrition (per serving)

  • Calories
  • 257,
  • Protein
  • 24.9 g,
  • Carbohydrates
  • 11.1 g,
  • Fat
  • 12.4 g,
  • Fibre
  • 1.3 g,
  • Sodium
  • 580 mg.

Dressed up with store-bought chutney and a curry-paste rub, this roast is perfect to serve to company or for a Friday night family treat.