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, then pop it in the oven just before your guests arrive.

Yield:

12 servings (serving size: 3 ounces stuffed pork)

Recipe from

Nutritional Information

Calories 256
Caloriesfromfat 44 %
Fat 12.6 g
Satfat 4.3 g
Monofat 5.7 g
Polyfat 1.6 g
Protein 24.6 g
Carbohydrate 10.1 g
Fiber 1.4 g
Cholesterol 81 mg
Iron 2.1 mg
Sodium 297 mg
Calcium 21 mg

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 (1 (6-ounce) package)
2 tablespoons capers
1 (3-pound) boned pork loin roast
Cooking spray

Preparation

Preheat oven to 350°.

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° for 1 hour and 55 minutes or until thermometer registers 160° (slightly pink).

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Marge Perry,

May 2000