Apricot-Glazed Stuffed Pork Loin

• 1 (2 1/2 lb) boneless pork loin
• 1 dash salt
• 1 dash fresh ground black pepper
• 7 ounces unseasoned stuffing cubes
• 1/4 cup butter
• 1 cup diced celery
• 1/2 cup diced yellow onion
• 1/2 cup diced dried apricots or 1/2 cup dried cherries
• 2 cups chicken broth or 2 cups water
• 1/2 cup apricot preserves
• 1 tablespoon country-style dijon mustard
• 3 tablespoons chopped fresh rosemary or 1 tablespoon dried rosemary
• 3 cloves garlic, peeled and finely minced

1. Preheat oven to 425 degrees.
2. Make a pocket in the pork loin by slicing down the center, season with salt and fresh pepper; place in a greased shallow baking pan.
3. In a large skillet, melt the butter and saute the celery and onion until tender.
4. Add the dried apricots or cherries and the stuffing croutons; stir in the chicken broth or water.
5. Spoon the stuffing losely into the pork loin pocket.
6. Save any extra stuffing for baking in the pan the last 30 minutes of cooking time.
7. Bake at 425 for 15 minutes, then reduce the temperature to 325 degrees.
8. In a mixing bowl, combine the apricot preserves, mustard, rosemary and garlic.
9. Spread this mixture over the pork loin and add any extra stuffing mix.
10. Return the pan to the 325 degree oven and bake for 30 minutes.
11. Remove from the oven and allow loin to rest 10 minutes before slicing.

pork loin, salt, fresh ground black pepper, cubes, butter, celery, yellow onion, dried cherries, chicken broth, apricot preserves, countrystyle, fresh rosemary, garlic

Taken from www.food.com/recipe/apricot-glazed-stuffed-pork-loin-109878 (may not work)