12 servings (serving size: 3 ounces stuffed pork)

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.

How to Make It

Step 1

Preheat oven to 350°.

Step 2

Combine first 7 ingredients in a small bowl.

Step 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).

Chef's Notes

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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Ratings & Reviews

EvilxBunneh's Review

December 10, 2013
Really good! I didnt have capers on hand, so i mixed the apricots with a little allspice, cinnamon and a sprinkle of sugar. It wasn't hard to make and it was really easy to cut in half (for 2 people plus a serving of leftovers for lunch tomorrow). The only reason it isn't getting 5 stars is because I think it could be so much better with a glaze. Next time I'm going to add a glaze made from apricot preserves to go with it. We had it for a normal weeknight dinner, but I would definitely make this for a special occasion

drunkenpaddy's Review

June 05, 2009
This was the first time I tried to do the stuffing thing and it turned out okay. The rub was great, the apricot stuffing added a nice sweetness to the spicey rub... this is a keeper recipe.

honucooks's Review

January 01, 2009
Easy prep, good flavor, pretty presentation. Take special care not to overcook.