-
1
Preheat oven to 375F.
-
2
Make stuffing:
-
3
Cut just enough bread into 1/3-inch pieces to measure 1 cup and spread evenly in a shallow baking pan.
-
4
Toast bread in middle of oven, stirring occasionally, until golden, about 10 minutes, then transfer to a bowl.
-
5
Leave oven on (for pork).
-
6
Cook shallots in butter in a large nonstick skillet over moderately low heat, stirring occasionally, until softened, about 10 minutes.
-
7
Add apricots and cook, stirring, until slightly softened, about 3 minutes.
-
8
Remove from heat and stir in bread, parsley, salt, and pepper.
-
9
Stuff and roast pork:
-
10
Make a hole for stuffing that runs lengthwise through pork loin: Beginning in middle of 1 end of roast, insert a sharp long thin knife lengthwise toward center of loin, then repeat at opposite end of loin to complete incision running through middle.
-
11
Open up incision with your fingers, working from both ends, to create a 1 1/2-inch-wide opening, then pack with all of stuffing, pushing from both ends toward center.
-
12
Pat pork dry and and season well with salt and pepper.
-
13
Heat oil in a 12-inch heavy skillet over high heat until very hot and just smoking, then brown pork on all sides, about 2 minutes.
-
14
Transfer to a roasting pan and roast in middle of oven until a meat thermometer inserted diagonally 2 inches into meat (avoid stuffing) registers 160F, 45 to 50 minutes.
-
15
Transfer to a cutting board and let stand 20 minutes.
-
16
While loin is standing, straddle roasting pan across 2 burners.
-
17
Add 1/2 cup water and deglaze pan by boiling over moderate heat, scraping up brown bits.
-
18
Slice meat and serve with sauce.
