Pork Roast With Apricot-Rice Stuffing

• 2-3/4 cups water
• 1/2 cup chopped dried apricots
• 2 tablespoons sugar
• 1 cup uncooked long grain rice
• 1 small onion, chopped
• 1/4 cup minced fresh parsley
• 1/4 cup butter, cubed
• 2 teaspoons grated lemon zest
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1 bone-in pork loin roast (4 pounds)
• 3/4 cup apricot preserves
• 4 teaspoons lemon juice

1. In a large saucepan, bring the water, apricots and sugar to a boil. Reduce heat; simmer, uncovered, for 3-5 minutes or until sugar is dissolved.
2. Stir in the rice, onion, parsley, butter, lemon zest, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until liquid is absorbed and rice is tender.
3. Cut a deep lengthwise slit in between each bone of the pork roast (do not cut apart); stuff with rice mixture. Place fat side up on a rack in a foil-lined shallow roasting pan. Place remaining rice in a 1-qt. baking dish; cover and refrigerate.
4. Bake roast, uncovered, at 350u0b0 for 1 hour. Combine preserves and lemon juice; brush over roast. Bake 15-30 minutes longer or until a thermometer reads 145u0b0, basting twice with remaining preserves mixture.
5. Bake additional rice for 25-30 minutes or until heated through. Let roast stand for 10 minutes before slicing.

water, apricots, sugar, long grain rice, onion, fresh parsley, butter, lemon zest, salt, pepper, loin roast, apricot preserves, lemon juice

Taken from www.tasteofhome.com/recipes/pork-roast-with-apricot-rice-stuffing/ (may not work)