Apricot-Glazed Stuffed Pork Loin

My family loves this dish, saying it's the juiciest pork recipe they've ever tasted.

• Ready In: 1 hr 10 mins
• Serves: 4-6

Ingredients

• 1 (2 1/2lb)  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

Directions

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.