Grilled Pork Loin Stuffed with Apricots and Peppercorn Cream

Time: 1 hr approx
Effort: Medium

1 pork loin roast (approx. 1.5 lbs), leaving fat on
8 dried apricots
Salt, fresh ground pepper
1 tbsp dried Thyme
1/2 cup 35% cooking cream
1/4 cup hot water with a beef bouillon cube dissolved in it
1 tbsp green or multi-colored canned peppercorns, or dried ones soaked in warm water to soften them up
1 pinch fresh parsley

Turn BBQ on to high, and turn oven to 400o. With a sharp long knife, pierce a hole through the middle of the pork roast and stuff it with the whole apricots. Smear the Thyme all over as well as salt and pepper. Sear all sides of roast on the BBQ, then turn it to roast in the oven. No need to add any fat to your pan as the fat from the roast will suffice. When well cooked, (see cooking guide) remove from oven and place roast on a plate. With the 1/4 water and bouillon, deglaze the roasting pan by pouring the water over the drippings and scraping the bottom. Turn all the liquid into a small saucepan, add cream peppercorns and salt & pepper to taste. Simmer slowly to form a smoothe sauce. (You may add Sherry or White Porto to the sauce to add a bit of punch!) Serve under slices of pork with your favorite vegetables and a pinch of fresh parsley.

Bon Appetit !