Apricot Pork Loin

• 1/2 pound bulk Italian sausage
• 1-1/3 cups chopped onion
• 1 cup dried apricots, finely chopped
• 1/3 cup chopped walnuts
• 2 garlic cloves, minced
• 2 teaspoons grated orange zest
• 2 teaspoons dried thyme, divided
• 1/2 teaspoon salt
• 1 boneless pork loin roast (2-1/2 pounds)
• 1 cup orange marmalade
• 1/3 cup chicken broth
• 1/4 cup lemon juice
• 2 tablespoons grape juice
• 1 teaspoon pepper

1. In a skillet over medium heat, cook sausage and onion until sausage is no longer pink; drain. Remove from the heat; stir in the apricots, walnuts, garlic, orange zest, 1 teaspoon thyme and salt.
2. Cut a pocket along one long side of the roast; stuff with sausage mixture. fill pocket in roast with stuffing. Tie roast with string and place on a rack in a shallow roasting pan. Combine the marmalade, broth and lemon and grape juices; pour half over roast. Sprinkle with pepper and remaining thyme.
3. Bake, uncovered, at 350u0b0 for 20 minutes. Baste with remaining marmalade mixture. Bake 20-25 minutes longer or until a thermometer reads 145u0b0 for pork. Let stand 5 minutes; remove string before slicing.

italian sausage, onion, dried apricots, walnuts, garlic, orange zest, thyme, salt, pork loin, orange marmalade, chicken broth, lemon juice, grape juice, pepper

Taken from www.tasteofhome.com/recipes/apricot-pork-loin/ (may not work)