Recipe courtesy of Cooking Light Magazine

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.
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  • Yield: 12 servings (serving size: 3 oz stuffed pork)
  • Nutrition Info
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Ingredients

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

Nonstick cooking spray

Directions

  1. 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).