Method

• Preheat oven to 190°c
• Make stuffing: Cut just enough bread into roughly 1 cm pieces to measure 1 cup and spread evenly in a shallow baking pan
• Toast bread in middle of oven, stirring occasionally, until golden, about 10 minutes, then transfer to a bowl
• Leave oven on (for pork)
• Cook shallots in butter in a large non-stick pan over moderately low heat, stirring occasionally, until softened, about 10 minutes
• Add apricots and cook, stirring, until slightly softened, about 3 minutes
• Add pickled walnuts and stir through
• Remove from heat and stir in bread, parsley, salt, and pepper
• Stuff and roast pork: 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 centre
• Pat pork dry and season well with salt and pepper
• Heat oil in a heavy skillet over high heat until very hot and just smoking, then brown pork on all sides, about 2 minutes
• Transfer to a roasting pan and roast in middle of oven until a meat thermometer inserted diagonally into meat (avoid stuffing) registers above 70°, about 45 to 50 minutes cooking time
• Transfer to a cutting board and let stand for 20 minutes
• While pork is standing, straddle roasting pan across stove top elements
• Add ½ cup water and deglaze pan by boiling over moderate heat, scraping up brown bits
• Slice meat and serve with sauce