Apricot-Stuffed Spice-Rubbed Pork Loin

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.]

12 servings (serving size: 3 oz stuffed pork)
  • 1 tablespoon ground cumin
  • 1 tablespoon brown sugar
  • 1 teaspoon salt
  • 1 teaspoon ground ginger
  • 1 teaspoon garlic powder
  • 1/2 teaspoon five-spice powder
  • 1/2 teaspoon ground red pepper
  • 1 1/3 cups finely chopped dried apricots, 6-ounce package
  • 2 tablespoons capers
  • 1 (3-pound) boned pork loin roast
  • cooking spray
  • 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). CALORIES 256 (44 percent from fat); FAT 12.6g (sat 4.3g, mono 5.7g, poly 1.6g); PROTEIN 24.6g; CARB 10.1g; FIBER 1.4g; CHOL 81mg; IRON 2.1mg; SODIUM 297mg; CALC 21mg

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