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
- Heat oven to 375º F. Coat a shallow baking pan with cooking spray and place a wire rack on it. Coat wire rack with cooking spray as well.
- 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.
- 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.
- 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.
Recipe from Eat Better America
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