Pork with apricot stuffing

Roast pork loin or shoulder stuffed with dried apricot, herbs, and often pine nuts or breadcrumbs; the apricot adds sweetness and acidity to the fatty pork, the herbs bring aromatic complexity, and the roasting caramelises the exterior into a savoury crust. The sweet-savoury register of the apricot stuffing is the defining challenge: it pushes toward wines with their own stone fruit character and enough acidity to cut the pork fat, while the roasted pork itself wants enough structure to hold the preparation together.