4 lbs. pork boneless top loin roast
1/2 cup chopped dried apricots
1/2 cup chopped pistachio nuts
2 cloves garlic, finely chopped
1/4 tsp. salt
1/4 tsp. pepper
1 tsp. apricot juice from can
1/4 cup apricot preserves
1 tsp. cardamom
1 Tbs. margarine or butter
1/4 cup coarsely crushed cracker crumbs
2 Tbs. chopped pistachio nuts
1/4 tsp. garlic salt
Cut roast into a large rectangle that can be rolled and filled. Cut lengthwise
about ½ inch from top of pork, to within ½ 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, pistachios, garlic, salt,
cardamom and pepper over pork. Begin with short side and roll tightly. Secure
with toothpicks. Pierce pork all over with a fork. Brush entire surface with
apricot juice. Let stand for 15 minutes. Cover and refrigerate for 2 hours.
Place roast fat side up in dutch oven. Cook with 6-8 coals on bottom and 12-14
on top for 1-1½ hours. Brush preserves over pork and sprinkle with crunchy
topping. Roast until thermometer registers 160º.
Crunchy topping directions:
Heat margarine until melted. Stir in remaining ingredients. Cook and stir 1