Ingredients
1 boneless pork loin roast, about 2 1/2 lbs
2 Tablespoons oil
Salt
Stuffing:
1 cup wheat bread cubed, about 2 slices
1/2 cup dried apricots, chopped
2 cloves garlic, minced or pressed
2 Tablespoons Sweet Orange Chili Mustard
2 Tablespoons orange juice
1/2 teaspoon salt
1/4 teaspoon black pepper
Glaze:
1/4 cup Sweet Orange Chili mustard
1 Tablespoon honey
DIRECTIONS:
Heat oven to 350 degrees. Make a hole for stuffing that runs lengthwise through pork loin. Insert a sharp long thin knife lengthwise toward center of loin, then repeat at opposite end of loin to complete incision running through middle.
Combine the stuffing ingredients and mix well. Stuffing should be very moist. Open up incision with your fingers, to create a 1 1/2-inch-wide opening, then fill with stuffing, pushing from both ends toward center.
Pat pork loin dry and and season well with salt. Heat oil in a 12-inch heavy skillet over high heat until very hot, then brown pork on all sides, about 2 minutes.
Place stuffed loin on rack in a foil-lined roasting pan. After 30 minutes, baste with the glaze, baste again 15 minutes later. Roast to about 160°, about 1 1/2 hours
By CookingWithAmy.
Thanks @Amy_Sherman for inspiring us !
You can see the recipe here: cookingwithamy.blogspot.com
