Apricot and Sage Stuffed Pork Loin Roast… and a Thank you

Apricot and Sage Stuffed Pork Loin Roast

I just read the blogging world is now over 2 million strong.  2 million.  That’s a lot of bloggers.

I’ve never considered myself a true blogger.  Just a personal chef and culinary instructor who happens to give her recipes a home, on a blog.  Always with the hope they will inspire.

Sliced Stuffed Pork Loin Roast

Inspire home chef’s to create, to nourish, to live.  And to simplify.  (One of my many mantra’s)

Sliced Apricot and Sage Stuffed Pork

I could go on and on about food and life and how it beckons to be savored and cherished much like the moments in time.   But… I think that’s another post.

This post is to say thank you.  Thank you to a fellow blogger who I completely adore.  She has bestowed to me my very first blog award.  The Awesome Blog Content Award, also known as the ABC Award.  Sheelagh writes the most delicious blog An Irish Village Pantry, full of fabulous recipes.

Thank you Sheelagh for honoring me with this award!

And so the rules of this award are to reveal a bit about yourself using the alphabet (ABC’s).  This wasn’t easy.  But here goes…

A – Adventurous   I wasn’t always an adventurous gal, but my handsome husband, Ranger Craig, is highly adventurous and I believe I caught the bug. 🙂

B – Blunder  Not always, but often… me in the kitchen testing new recipe ideas

C – Cornwall  A place I want to visit! (I love Doc Martin)

D –  Dark Chocolate  I hide this in my kitchen.  And a secret hiding spot in my jeep (shhh!)

E –  Empower  I strive to empower my students to keep learning and never stop cooking

F –  Flying  This is an easy one…  I love flying!

G –  Garlic  Sadly, I’m allergic 😦

H –  Halibut  My absolute favorite fish

I –   Italy  I want to live there someday

J –  Jelly  Lavender Jelly makes my morning complete

K – Kristin  My twin sister.  I love you!

L –  Learn   I try to learn something new every day.

M – Mystery  I’m completely obsessed with mystery novels and Masterpiece Mystery

N –  New York  Once upon a time I worked in NYC as Dorothy in The Wizard of Oz

O –  Optimistic  I am truly an optimist, wish I were a realist.

P –  Peaches  One of my favorite fruits to eat as dessert.  Peaches in Sangria!

Q – Quilts  I have a quilt in every room of the house.  My Aunt is the most brilliant quilter.

R –  Region  I’m a huge proponent of local and regionally sourced produce and goods.

S –  Simplicity  I think life needs more simplicity

T –  Taylor   My family name.  I love my Taylors (kiss hug!)

U –  Umbrella  – Oddly, we own 6 of these (living in Seattle).  Never feeling the need to use them 🙂

V –  Voice   Another once upon a time moment…  I wanted to be an international singing star.  Obviously that didn’t work out so well.

W –  Whole foods  I believe the key to good health

X –  Xenon  When my oldest gal was little, she loved Xenon Warrior Princess.  A little too much.  She pulled a Xenon Warrior Princess on her best friend, and bit him!  Xenon went away after that.

Y –  Yellow   One of my favorite colors (green is my other favorite)

Z –  Zealous   I can definitely be over zealous at times.  Restraint isn’t always my strong suit.

I now pass along the ABC Award (Awesome Blog Content) to a few of my favorite food bloggers.  I have twenty more I’d love to pass this award to but alas I have to whittle it down to a chosen few.   To read a few more of my faves, check out my Blogroll and WordPress Blogroll to the right of this post. I love you all!

It was so hard to choose as I have so many blogs I love to read.  But these six food blogs I find myself clicking on the link as often as I can, just to see what they’re cooking up next.

I should’ve listed “Nosy” under the N!

Just a Smidgen –  Smidge is a delightful writer, capturing my attention with her poetic verse and beautifully delicious recipes.

Frugal Feeding –  A most wonderful food blog about cooking on a budget.  Frugal is witty and clever and his recipes are delicious.

Pink Patisserie –  Maria at Pink Patisserie knows not only how to create delicious baked goods but her presentation is impressive.  Another delightfully delicious baking blog.  And I adore her!

Savoury Traveller – Food and life on an Island.  My new food blog friends from Victoria BC.  One of my favorite places to visit.  I love checking in and seeing what they’re up to…  Always something delicious!

Girl in a Food Frenzy –  Humorously written about tales in the kitchen and all the wonderful experiences that come with culinary school.  This young lady is delightful and  has a bright future in the kitchen!

Mountain Mama Cooks –  A personal chef who creates the most delicious meals with charmingly  witty posts about life, children, work and snowboarding!  A fun and delicious blog!

Loads of love and delicious wishes to you all!


Apricot and Sage Stuffed Pork Loin Roast


2-3lb pork loin roast

1 cup Turkish apricots

1 ½  cups Marsala wine or sherry (white wine will also work) If you don’t cook with wine use chicken broth with a tablespoon of apple cider vinegar.

1 heaping tablespoon chopped fresh sage, plus more for garnish

2 cloves garlic, finely chopped

2 tablespoons butter

Grapeseed, coconut or veggie oil

Salt and pepper


Preheat the oven to 450F.

In a small sauce pan warm one cup of wine and soak the apricots for about 15 minutes.

Remove the apricots from the wine, reserving the wine, and coarsely chop them.  Add them to a bowl and then toss with the sage and garlic.  Season with salt and pepper and a splash of oil to bind the ingredients.

With a long blade knife cut  into the vertical center of the pork loin roast, making a nice size hole for the stuffing.  Pierce all the way through to the other side.

Stuff the apricot sage mixture into the pork, spreading as evenly as you can.  This takes a little bit of fiddling but it’s fairly easy.

Place the stuffed pork loin roast in a small baking dish or small roasting pan.  Pour the remaining wine over the pork.  Rub a little oil on the pork and season with salt and pepper.

Put the pork loin in the oven and roast for 10 minutes.  Then turn down the heat to 350F and roast for another 30 minutes or until the internal temperature of the pork reaches 145F.

Remove the pork loin from the oven and let it rest for about 5-10 minutes.  While it’s resting, take the pan juices and pour them into a sauce pan.

Heat the juices over medium heat and add the butter.  If needed, add additional wine or chicken broth to the pan.   Whisk until the butter is nicely incorporated and the pan sauce is heated through.  Season to taste with salt and pepper.

To serve:  Slice the pork loin roast and lay the slices on a platter.  Pour some of the pan sauce over the pork slices and garnish with additional chopped fresh sage.

I love this dish served with simple roasted brussel sprouts and pearled barley or brown rice.

Here’s a not so great picture of me stuffing a pork loin.  Hope this visual is helpful!

Stuffing the pork loin roast



  1. Congratulations on your ABC Award!
    As the originator of this award you may be interested to know that I have now set up a Facebook group for all bloggers who have been given the ABC Award – a place for you to meet new bloggers, and share and support each other. You can join the group here:
    Please also let any other bloggers, that you know have been given the award, know about this group too – then we can all ‘spread the word’
    I have also set up a Facebook page – the ABC Award – where you can now add links to all of your blog posts and writing – share your work with a new audience, gain new readers, and find out what other ABC Award bloggers are writing about.
    You can find the page here:
    Just ‘like’ the page and get started – and do let all your blog readers know about this page – I believe that all of our blogs can only be improved by letting our readers know about other blogs – that way you will also have new readers discover you too!
    Happy blogging – and congratulations again on the ABC Award – you’re awesome!

  2. Karista, thank you so much for honoring my blog with your post! I really admire your recipes and talent, so it’s a true honor! What a unique and creative way to make pork loin! I adore apricots and combined with sage would be heavenly!!

  3. Wonderful roast my friend – it looks perfect! Something I would like to serve one day 🙂
    And congratulations! This award is so much fun!

    Choc Chip Uru
    Latest: Bleeding Jam Marbled Mudcake

  4. A picture perfect stuffed pork loin roast…it looks wonderful! Congratulations on the award…you did great with the alphabet!

  5. Congratulations on your award and your stuffed pork looks so tender and delicious.

  6. What a great post and I fully intend to use your recipe in exchange for helping you with the letter “I” 🙂
    Keep up the amazingly detailed work

  7. oh boy. making my dinners look like crap. grrr.

  8. Oh, my . . . Another beautifully constructed recipe. An an award speech to boot! I honestly can’t decide which part I enjoyed more. I must say, though, I really did enjoy learning about you, Karista. You are obviously such a warm and talented lady; I know the blog is mainly a place in which you share your love of food and show us doofs how to make great food, but have you ever thought about incorporating a bit of your life into the posts? Nothing too personal, of course, but I would love to know about the lady behind the food, too. 🙂

    Your ABC’s were terrific! I was super sad to read that you are allergic to garlic! Ugh. 😦 Good thing there are tons of other spices out there to liven up food. You have a twin! How exciting. (I am sure all people who do NOT have a twin say this.) My favorite, though, my absolute favorite, was this one:

    “Another once upon a time moment… I wanted to be an international singing star. Obviously that didn’t work out so well.” I think you would have made an wonderful singer, you just have that . . . somethin’, somethin’, you know? 🙂 Lucky for us you chose food!

    Happy Friday, love

    • Haha! Cara, this is why I adore you so much! You share exactly what’s on your mind. 🙂 I wish I had that gift. Now food, I can talk food all day long. The subject of me is a little more difficult. I usually begin a post with my inner most thoughts and then think to myself… who cares what I’m thinking just bring on the recipe. LOL! I will make the effort to share more about myself in the future. But it may not be that interesting. 🙂 And I’m glad you liked the part about being an international singing star. Yes, alas I took voice lessons for about 10 years, thinking the entire time I’d be the next big singing sensation. My twin sister and I were a duo. It was fun, and funny. I could write a book about the calamities, mishaps, and mosquitos! A long story. And I’m so happy where I’ve landed. This is where I was meant to be. Thanks friend!! Have a Happy and pain free weekend!

      • You could definitely start small, sharing something interesting/funny that happened to you sometime over the last week. I think the more comfortable you get drifting away from the comfort of food, the easier it will be to intermingle the two. That is, if you want to. You did say you start off with intentions of sharing some inner-thoughts, so I presume you would like to expand your posts a bit. Either way, we are blessed to receive what you give us 🙂 You are a chef; you could never separate that part of who you are, but you are so much more, too!

    • Aww… Cara you are so kind to say so! Thank you for your encouraging words! There is more humor in my life than I know what to do with. Or, maybe it’s that all the crazy events that happen I see as humorous… or I might cry! LOL!

      • Those are just stories you need to tell us about! It’s incredibly therapeutic, let me tell you!
        Ha! I said just the same thing as you when someone commented about laughing at my pain. I told them that if I didn’t laugh about it, I would just end up crying about it. And my tear tanks are too empty for that just now. It reminds me a bit of that movie “Monsters. Inc” Did you ever see it? Such a great concept that had with that one.

  9. Congratulations on your award!

  10. You are so sweet! I feel so unworthy compared to the deliciousness you serve up here everyday!

    • You are so welcome! I love clicking on your link to find out what you’ve been up to on the Island and around BC. Such a magical part of the world and one of my favorite places. Happy Weekend!

  11. I’m glad I found your blog … I love it! The stuffed pork sound absolutely delicious! Thanks so much for sharing.

    • Thanks for stopping by! So glad you love the pork dish, it’s a regular in my kitchen. Can’t wait to check out your blog too. Happy Weekend!

  12. your ABC’s were wonderful – and I also want to live in Italy some day 🙂

  13. Wow! Love the ABC’s! So much fun and I can tell you enjoyed writing every moment of this post. Thank you for my nomination/recognition and I promise I’m going to have a good look at this one later! Very awesome, thank you again!!!

    Btw, how amazing does your rolled pork loin look 🙂 a-m-a-z-i-n-g!!!

    • You are so welcome! And glad you love the pork dish. I love the sweet flavors of apricot the earthiness of the sage mixed with the pork. Delicious! Happy Weekend!

  14. Congratulations for the award….your blog is delicious….and pork with apricot is one of my favourites combination, have a lovely weekend.:)

  15. Agree with Danny, you had me at the first image 🙂 The pork looks incredible! And I loved your ABC’s… I will live in Italy with you and eat all of the extra garlic! Congratulations 🙂

  16. This looks fantastic, Karista! I love the combination of flavors and that little sage leaf on the side of the first photo.

    • Thank you! My new camera and I have been fighting and somehow I manage to get one or two decent shots out of at least 80 pictures. 🙂 The sage leaf was a garnish I meant to place differently, but somehow looked perfect sitting alone.

  17. Congratulations Karista! And you had me with the first image in this posting and the apricots – sooo good!


  1. […] of Karista, we are honoured to be one of her nominees for an ABC Award (Awesome Blog Content). Every time Karista posts a recipe, not only is it completely her own creation but it is usually […]

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