Make this among your first projects for the evening because the pork loin bakes for nearly two hours. You can also stuff it a day ahead, refrigerate, and then pop it into the oven just before your guests arrive.
Recipe courtesy of Cooking Light Magazine
Yield:
12 servings (serving size: 3 oz stuffed pork)
Level:
None

Nutrition Info

Ingredients

Directions

Combine first 7 ingredients in a small bowl. Combine apricots and capers; set aside. Trim fat from pork. Cut a 1-1/2-inch-wide horizontal slit into the end of pork; cut through to the other end of pork to form a deep pocket using a long, thin knife. Spoon apricot mixture into pocket; pack using the handle of a wooden spoon. Rub surface of pork with cumin mixture. Place pork on a broiler pan coated with cooking spray. Insert meat thermometer into thickest portion of pork. Bake at 350 degrees for 1 hour and 55 minutes or until thermometer registers 160 degrees (slightly pink).

IDEAS YOU'LL LOVE

Loin of Pork with Fennel

Recipe courtesy of Ina Garten

Roast Pork Loin with Apples

Recipe courtesy of Food Network Kitchen

Roast Loin of Pork with Fennel

Recipe courtesy of Ina Garten

Roast Pork Loin

Recipe courtesy of Food Network Kitchen

Spice Rubbed Pork Tenderloin with Bourbon-Chipotle Sauce

Recipe courtesy of Bobby Flay

Pulled Pork

Recipe courtesy of Ree Drummond

Herb Roasted Pork Loin with Parsley Shallot Sauce

Recipe courtesy of Ellie Krieger

Smoked, Spice Rubbed, Texas-Style Brisket on Texas Toast

Recipe courtesy of Bobby Flay

Pork Carnitas

Recipe courtesy of Melissa d'Arabian

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          The Pioneer Woman

          9:30am | 8:30c

          Farmhouse Rules

          10:30am | 9:30c

          Farmhouse Rules

          11:30am | 10:30c

          Farmhouse Rules

          12:30pm | 11:30c

          The Pioneer Woman

          1:30pm | 12:30c

          Chopped

          2pm | 1c

          Chopped

          3pm | 2c

          Chopped

          4pm | 3c

          Chopped

          5pm | 4c

          Chopped

          6pm | 5c

          Chopped

          7pm | 6c
          On Tonight
          On Tonight

          Cooks vs. Cons

          9pm | 8c

          Cooks vs. Cons

          12am | 11c
          powered by PubExchange

          Get Cooking