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Apricot Stuffed Pork Loin


  • 1 tbsp ground cumin
  • 1 tbsp brown sugar
  • 1 tsp salt
  • 1 tsp ground ginger
  • 1 tsp garlic powder
  • 1/2 tsp five-spice powder
  • 1/2 tsp ground red pepper
  • 1- 6oz. pkg. dried apricots, finely chopped
  • 2 tbsp capers
  • 1-3 lb. boneless pork loin roast

Cooking Instructions:

  • Preheat oven to 350 degrees.
  • Combine first seven ingredients (all spices) in a small bowl.
  • Combine the apricots and capers.
  • Trim fat from the pork. Cut a 1 1/2 inch wide horizontal slit into the
    end of the pork. Cut through to the other end of the pork to form a
    deep pocket.
  • Spoon the apricot mixture into the pocket, using a wooden spoon handle
    to get it all the way through.
  • Rub the roast with the spice mixture. Place on a broiler tray coated with
    cooking spray, and allow 30 minutes to sit before putting in the oven.
  • Bake at 350 for 1 hour, 45 minutes or until a meat thermometer registers
    160 degrees at the thickest part of the meat.

Recipe Notes

Suggested Wine Pairing

White: Bogle Chardonnay
Red: Bogle Pinot Noir

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