APRICOT-STUFFED SPICE-RUBBED PORK LOIN 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. 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

Preheat oven to 350°F.

Combine first 7 ingredients in a small bowl.

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°F for 1 hour and 55 minutes or until thermometer registers 160°F (slightly pink). 

Serves 12.

1 Serving - 3 ounces stuffed pork: Calories: 256 (Cal. from fat: 44%), Fat: 12.6g (Saturated: 4.3g), Cholesterol: 81mg, Sodium: 297mg, Carbohydrate: 10.1g, Protein: 24.6g.

[Cooking Light, May 2000]