Apricot Stuffed Pork Loin Roast Recipe

2 1/2 ounces dried apricots, quartered
1 - 5 pound pork loin
5 to 6 cloves garlic, minced
2 1/2 tablespoons fresh chopped rosemary, plus a couple fresh sprigs for garnish
2 cups chicken broth
1 tablespoon salt
1 tablespoon ground pepper

In a saucepan over medium-high heat, bring dried apricots and 1/2 cup water to a boil. Remove apricots from the heat and let sit until water is absorbed, 8 to 10 minutes.

Using a long thin knife, cut a 1 1/2 inch wide slit through center of pork loin lengthwise. Insert the handle of a wooden spoon and widen the slit. In a mixing small bowl, mix apricots, half the garlic and 1/4 teaspoon salt. Using the wooden spoon handle, pack apricot mixture into the slit of the pork loin.

Using kitchen twine; tie pork loin in 1 1/2-inch intervals.

Preheat your oven. Using a blender, grind together chopped rosemary, remaining salt, and pepper to a coarse rub. Mix in remaining garlic and rub all over pork loin.

Spray the roasting pan with cooking spray. Place pork loin in a the pan on the rack and roast for 45 minutes. Remove pork loin from the oven and pour broth over pork loin. Return to oven and continue to roast, basting loin every 15 minutes, until the loin temperature reaches 150 degrees F, about 1 more hour.
Transfer pork loin roast to a serving plate to rest for 10 minutes before slicing. Garnish pork loin roast with rosemary sprigs. Meanwhile, strain pan juices into a small saucepan to reheat. Serve broth in a gravy boat.