Ingredients
1 whole boneless pork loin roast (4 pounds), trimmed1 teaspoon salt1/2 teaspoon garlic powder1/4 teaspoon pepper2 cups wild rice, cooked and drained1-1/2 cups coarsely chopped dried apricots1 cup chopped onion3/4 cup finely chopped celery3/4 cup minced fresh parsley1/2 teaspoon rubbed sage1/2 teaspoon dried thyme1/2 cup chicken broth10 bacon stripsApricot preserves, optional
Preparation
To butterfly pork roast, cut a lengthwise slit down the center of the pork loin to within 1/2 in. of bottom. Open loin so it lies flat. On each half, make another lengthwise slit down the center to within 1/2 in. of bottom. Flatten to 1/4-in. thickness.
Sprinkle with salt, garlic powder and pepper.
In a large bowl, combine the rice, apricots, onion, celery, parsley, sage, thyme and broth. Spread stuffing evenly over pork, 1/4 to 1/2 in. thick. Roll up jelly-roll style, starting with a long side. Tie the roast at 1-1/2 to 2-in. intervals with kitchen string. Place the remaining stuffing in a greased shallow 2-qt. baking dish; set aside.
Bake roast, uncovered, at 350° 1 hour. Remove roast from oven; carefully remove string. Place bacon strips over top of roast, overlapping slightly. Bake until bacon is browned and crisp and a thermometer reads 160°, 30-45 minutes longer. If needed, broil 4 in. from heat until bacon reaches desired crispness. Meanwhile, cover and bake remaining stuffing until heated through, about 30 minutes.
Let roast stand for 10 minutes before slicing. If desired, brush with apricot preserves before slicing.
