If your apricot tree was loaded with fruit a few weeks ago, you might appreciate this recipe.

The apricot nectar and preserves give a sweet hint to this savory pork roll, and the pistachios add a nice crunch.

It's one of the grand-prize winning dishes cooked by David and Linda Baugh of Bountiful at the Davis County Fair's Dutch Oven Cook-Off. More cook-off recipes will be posted on my blog, Flavors, at Deseretnews.com.

To order a $3 booklet of all the recipes, e-mail bakinbill2005@yahoo.com.

ROLLED PORK WITH APRICOT-PISTACHIO FILLING

1 single uncut boneless pork loin roast (about 4 pounds)
1/2 cup chopped dried apricots
1/2 cup chopped Granny Smith apples
1/2 cup plus 2 tablespoons chopped pistachio nuts
2 cloves garlic, finely chopped
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup apricot nectar
1 tablespoon butter or margarine
1/4 cup coarsely crushed cracker crumbs
1/4 teaspoon garlic salt
1/4 cup apricot preserves

To cut pork roast into a large rectangle that can be filled and rolled, cut lengthwise about 1/2 inch from the top of pork, to within 1/2 inch of opposite edge; open flat. Repeat with the other side of pork, cutting from the inside edge to the outer edge; open flat to form a rectangle.

Sprinkle apricots, apples, 1/2 cup nuts, garlic, salt and pepper over pork to within 1 inch of edge. Tightly roll up pork, beginning with short side. Secure with toothpicks, or tie with string.

Pierce pork all over with metal skewer. Brush nectar over entire surface. Let stand 15 minutes. Brush again with remaining nectar. Cover and refrigerate at least 2 hours but no longer than 24 hours.

Heat 14-inch Dutch oven. Place pork, fat side up. Roast about 1 hour, using 8-10 coals on the bottom and 18-20 coals on top.

Meanwhile, melt butter in a small Dutch oven. Stir in cracker crumbs, remaining 2 tablespoons pistachios and garlic salt. Cook and stir 1 minute. Cool slightly.

Brush preserves over pork. Sprinkle with crumb mixture.

Roast 30-60 minutes longer or until meat thermometer reads 160 degrees. Remove from heat and let stand 15 minutes before serving for easier carving. Serve with Cranberry-Mango Chutney. — David & Linda Baugh, Grand Champions, Davis County Dutch Oven Cook-Off

CRANBERRY-MANGO CHUTNEY

1 tablespoon vegetable oil
1 cup finely chopped onion
1 cup diced red bell pepper
4 teaspoons curry powder
1 cup chopped peeled mango
1 cup cranberries
1 cup orange juice
1/4 cup golden raisins
2 tablepoons white vinegar
2 tablespoons chopped green onions
2 tablespoons chopped fresh cilantro
1/8 teaspoon salt
1/8 teaspoon pepper
Dash of ground red pepper

Heat oil in a small (2-quart) Dutch oven over coals. Add onion, bell pepper and curry powder; saute 3 minutes. Add mango, cranberries, juice, raisins and vinegar; bring to a boil. Simmer, uncovered, 10 minutes. Remove from heat; stir in remaining ingredients. Serve with pork, poultry or game. Makes about 2 1/2 cups chutney. — "Cooking Light," November 1995

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E-mail: vphillips@desnews.com