Roast Pork Loin With Apricot, Fig, And Pistachio Stuffing

1. FOR THE PORK AND BRINE: Using sharp knife, slice pork open down middle, from end to end, cutting about two-thirds of way through meat. Open pork loin like book. Carefully slice along initial cut just until pork lays flat, being careful not to cut all the way through. Pound pork loin to even 1-inch thickness.
2. Dissolve sugar and salt in 2 quarts cold water in large container. Add garlic, bay leaves, allspice, and peppercorns; stir to combine. Submerge pork in brine, cover, and refrigerate for 1-1⁄2 to 2 hours. Remove pork from brine, pick spices off meat, and thoroughly pat pork dry with paper towels.
3. FOR THE STUFFING AND GLAZE: Once pork is in brine, adjust oven rack to lower-middle position and heat oven to 325 degrees. Process half of bread pieces in food processor to crumbs with few pieces no larger than about 1⁄4 inch, about 45 seconds; transfer to large bowl and set aside. Repeat process with remaining bread pieces (you should have about 4 cups crumbs total).
4. In now-empty food processor, process apricots, garlic, cumin, coriander, cinnamon, and cayenne until finely ground, about 30 seconds; add mixture to reserved bread crumbs. Add onion, figs, pistachios, parsley, thyme, salt, and pepper to taste to bread-crumb and apricot mixture; toss until well distributed, breaking up any apricot clumps as necessary. Beat eggs and cream in bowl; pour over bread-crumb and apricot mixture and toss with hands until evenly moistened and portion of mixture holds together when pressed.
5. On parchment paper–lined baking sheet or inverted rimmed baking sheet, form stuffing into log shape equal in length to butterflied pork. Cover stuffing with aluminum foil and bake until firm and cooked through and butterflied pork has been removed from brine and prepared for stuffing, about 45 minutes. Remove stuffing from oven; increase oven temperature to 450 degrees.
6. While stuffing bakes, heat apricot preserves in small saucepan over medium-low heat, stirring occasionally, until melted but not liquefied, 5 to 7 minutes. Strain through small strainer into bowl (you should have about 1⁄3 cup) and set aside; discard solids in strainer.
7. TO STUFF AND GLAZE THE ROAST: Set wire rack in rimmed baking sheet (or shallow roasting pan) lined with foil and set aside. Spoon stuffing onto center of pork. Bring sides of roast together to encase stuffing and tie with twine at 1-inch intervals. Place stuffed roast on rack, brush half of apricot glaze evenly over exposed surface of meat, and roast for 20 minutes. Remove roast from oven and, with tongs, rotate roast so that bottom side faces up. Brush exposed surface with remaining apricot glaze; return roast to oven and roast 25 minutes longer (glaze should be medium golden brown and internal temperature of both meat and stuffing should register 140 degrees). Transfer roast to carving board, tent loosely with foil, and let rest for 5 minutes. Cut off twine, slice, and serve.

ROAST PORK LOIN WITH APRICOT, CHERRY, AND PECAN STUFFING
Substitute 1⁄2 cup dried tart cherries for figs and 1⁄2 cup coarsely chopped toasted pecans for pistachios in stuffing mixture.

ROAST PORK LOIN WITH APRICOT, PRUNE, AND PINE NUT STUFFING
Substitute 1⁄2 cup pitted prunes, halved lengthwise, for figs and 1⁄2 cup coarsely chopped toasted pine nuts for pistachios in stuffing mixture.

STUFFING A BONELESS PORK LOIN
1. Slice pork open down middle, from end to end, cutting about two-thirds of way through meat. Open pork loin like book.
2. Carefully slice along initial cut, being careful not to cut all the way through, and press pork flat.
3. Pound roast to even 1-inch thickness. Then, mound filling evenly down center of roast.
4. Wrap sides of pork around filling, then tie roast closed with kitchen twine at 1-inch intervals. Don’t tie roast too tight or you may squeeze out filling.