Glazed Pork Loin with Stuffing

Ingredients:

1 boneless pork loin roast, about 2 ½ pounds

2 T Canola or Safflower oil

Trapani Sea Salt

Stuffing:

1 c wheat bread cubed, about 2 slices

½ c dried Blenheim apricots, chopped

2 cloves garlic, minced or pressed

T Dulcet Sweet Orange Chile Mustard

2 T orange juice

½ t Trapani Sea salt

¼ t Ground Tellicherry black peppercorns

Glaze:

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.