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 Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 256
  • Calories from fat: 44%
  • Fat: 12.6g
  • Saturated fat: 4.3g
  • Monounsaturated fat: 5.7g
  • Polyunsaturated fat: 1.6g
  • Protein: 24.6g
  • Carbohydrate: 10.1g
  • Fiber: 1.4g
  • Cholesterol: 81mg
  • Iron: 2.1mg
  • Sodium: 297mg
  • Calcium: 21mg

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

  1. Preheat oven to 350°.
  2. Combine first 7 ingredients in a small bowl.
  3. 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.

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