Recipe courtesy of Cooking Light Magazine
Apricot-Stuffed Spice-Rubbed Pork Loin
- Yield: 12 servings (serving size: 3 oz stuffed pork)
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- Nutritional Analysis
- Per Serving
- Calories
- 256
- Total Fat
- 12.6 grams
- Saturated Fat
- 4.3 grams
- Cholesterol
- 81 milligrams
- Sodium
- 297 milligrams
- Carbohydrates
- 10.1 grams
- Dietary Fiber
- 1.4 grams
- Protein
- 24.6 grams
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
- 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).