Apricot-Stuffed Pork Loin

 

1

teaspoon ground cumin

1

teaspoon garlic powder

1/2

teaspoon salt

1/4

teaspoon ground allspice

1/4

teaspoon freshly ground black pepper

3/4

cup dried apricots, finely chopped

1/4

cup chopped fresh parsley

1/4

cup Cascadian Farm® organic apricot fruit spread

1 1/2

lb boneless pork loin, trimmed of all visible fat

• 1 Heat oven to 375°F. Coat a shallow baking pan with cooking spray and place a wire rack on it. Coat wire rack with cooking spray as well.
• 2 Combine 3/4 teaspoon of the cumin, 1/2 teaspoon of the garlic powder, the salt, 1/8 teaspoon of the allspice, and 1/8 teaspoon of the pepper in a medium bowl. Add the apricots, parsley and 2 tablespoons preserves; mix well.
• 3 Using a long, thin knife, cut a 1 1/2-inch-wide horizontal slit into the end of the pork, cutting through to the other end of the pork to form a deep pocket. Spoon apricot mixture into pocket, using the handle of a rubber spatula to pack it in. Combine remaining 1/4 teaspoon cumin, 1/2 teaspoon garlic powder, 1/8 teaspoon allspice and 1/8 teaspoon pepper. Rub spice mixture over pork.
• 4 Place pork on wire rack in the prepared pan. Bake 45 minutes. Brush with remaining 2 tablespoons preserves. Bake 25 to 35 minutes longer or until meat thermometer inserted in center reads 160°F and juices run clear. To serve, cut pork across grain into thin slices.