Approximate 1 1/2 hours
1 boneless pork loin roast, about 2 ½ pounds
2 T Canola or Safflower oil
Trapani Sea Salt
1 c wheat bread cubed, about 2 slices
½ c dried Blenheim apricots, chopped
2 cloves garlic, minced or pressed
2 T Dulcet Sweet Orange Chile Mustard
2 T orange juice
½ t Trapani Sea salt
¼ t Ground Tellicherry black peppercorns
¼ c Dulcet Sweet Orange Chile Mustard
1 T Italian honey
Heat oven to 350 degrees. To make a hole for stuffing that runs lengthwise through the pork loin, insert a sharp
long thin knife lengthwise toward center of loin, then repeat at opposite end of loin
to complete incision running through middle.
In a bowl combine the stuffing ingredients and mix well. Stuffing should be very
moist. Open up incision with your fingers, to create 1 ½ inch wide opening. Fill the opening with the stuffing, pushing from both ends toward center.
Pat pork loin dry and season well with salt. Heat oil in a 12-inch heavy skillet over high heat until very hot. Brown pork on all sides, about 1 to 1-1/2 minutes. Place stuffed loin on rack in a foil-lined roasting pan into the oven.
After 30 minutes, baste with the glaze, baste again 15 minutes later. Roast to about 160 degrees, about 1 ½ hours in total.