Apricot-Stuffed Spice-Rubbed Pork Loin Recipe

Name: Apricot-Stuffed Spice-Rubbed Pork Loin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat oven to 350u00b0.
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 350u00b0 for 1 hour and 55 minutes or until thermometer registers 160u00b0 (slightly pink).
4
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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 tablespoon ground cumin, 1 tablespoon brown sugar, 1 teaspoon salt, 1 teaspoon ground ginger, and more.

Yes, Apricot-Stuffed Spice-Rubbed Pork Loin falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Apricot-Stuffed Spice-Rubbed Pork Loin

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