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Apricot-Pistachio Rolled Pork

4-pound pork boneless top loin roast
½ c chopped dried apricots
½ c chopped pistachio nuts
2 cloves garlic, finely chopped
¼ tsp salt
¼ tsp pepper
¼ c apricot brandy or apricot nectar
¼ c apricot preserves

Crunchy topping - a mixture of:
1 tbsp butter melted
¼ c crushed crackers
2 tbsp chopped pistachios
¼ tsp garlic

Cut pork lengthwise 1/3 inch from top to within ½ inch of opposite edge, open flat. Repeat with other side of pork until you open it flat to form a rectangle. Sprinkle apricots, pistachios, garlic, salt and pepper over pork to within 1 inch of edges. Beginning with short side, tightly roll up pork. Secure with toothpicks or tie with string. Place in glass baking dish. Pierce pork all over, brush entire surface with brandy. Let stand 15 minutes.

Brush again with brandy, cover and refrigerate for at least 2 hours but no more than 24 hours. Place pork on rack in shallow roasting pan. Insert meat thermometer so tip is in center of thickest part of roast. Do not add water, do not cover. Roast in 325° F oven (no need to preheat) for 1 ½ hours. Brush preserves over pork. Prepare and Sprinkle crunchy topping over the preserves. Roast 30 to 60 minutes longer or until meat thermometer reads 155° F. Cover pork with tent of aluminum foil and let stand 15 to 20 minutes or until thermometer reads 160° F. Cut into slices.