In dry skillet, toast walnuts over medium-high heat for 1 to 2 minutes, or until lightly browned. Place pork on cutting board covered with plastic wrap. Use sharp knife to cut meat almost in half lengthwise, keeping knife parallel to cutting board, and stopping within 1/2 inch of opposite side. Open meat like a book. Cover with another sheet of plastic wrap. Use mallet to flatten meat to 1/2 inch. Remove plastic wrap.
In large bowl, combine breadcrumbs with chicken stock. Let stand 5 minutes then stir in walnuts, apricots, cinnamon, salt, green onions and parsley. Mix well. Spread stuffing mixture evenly over pork. Roll up meat lengthwise and tie in several places with kitchen twine. Season with salt and pepper. In large, oven-proof skillet, heat oil over medium-high heat. Add pork and brown on all sides, about 5 to 7 minutes.
Transfer skillet to 400°F oven and roast for 15 to 20 minutes or until meat is cooked through and thermometer reads 155°F. Transfer to clean cutting board and tent with foil. Let rest 5 minutes.
Maple Glaze
In same skillet bring 1/4 cup chicken stock, apple cider and maple syrup to boil over high heat. Boil until reduced by half. Stir in cream and cook for 1 to 2 minutes.
To serve, slice pork into 1/2-inch thick pieces and drizzle with glaze.
Tip: If you don’t have a mallet to flatten the meat, use a rolling pin instead.
Your browser does not support images upload. Please choose a modern one
Sign Up for Our Free Newsletter
Subscribe to our free e-newsletter to receive the latest updates from California Walnuts, including tasty nutritious recipes, health and fitness tips
Please Note
This link connects to a third party website not associated with the California Walnut Board. The link has been provided solely as a convenience to you. The California Walnut Board assumes no responsibility for the accuracy, quality, safety, or nature of the content on the linked site. Click Continue to visit the requested site, or click cancel to remain on the current page.
