Couscous Stuffed Pork Loin

• 1/4 cup apricot juice
• 1/4 cup sweet sherry
• 1 cup couscous
• 1/4 cup dried apricots, chopped
• 1/3 cup shelled pistachios, chopped
• 1/4 cup golden raisins
• 2 tbsp parsley, chopped
• 3 None scallions, thinly sliced
• 1 None large egg, lightly beaten
• 4 1/2 lbs pork loin, boned
• 2 tsp olive oil

1. Preheat oven to 425u0b0F.
2. In a medium saucepan, bring 1 cup water, apricot juice and sherry to a boil. Remove from heat. Stir in couscous. Cover and let stand for 5 minutes until all liquid has been absorbed. Fluff with a fork.
3. Transfer couscous to a bowl. Stir in apricots, pistachios, raisins, parsley, scallion and egg. Season to taste.
4. Place pork on a board, fat-side down. Slice through the thickest part of pork, without cutting all the way through, to make a flap.
5. Press filling along the center of the pork. Fold in the flap to enclose filling and roll tightly. Tie securely with kitchen string at 1 inch intervals.
6. Place pork on a rack in a roasting dish. Rub liberally with oil and salt. Bake for 15 minutes. Reduce heat to moderate, 350u0b0F. Bake for another 1 hour or until juices run pale pink or clear. Remove from oven and allow to rest several minutes before slicing.

apricot juice, sweet sherry, couscous, dried apricots, pistachios, golden raisins, parsley, scallions, egg, pork loin, olive oil

Taken from recipes-plus.com/api/v2.0/recipes/25774 (may not work)