Couscous Stuffed Pork Loin - cooking recipe

Ingredients

1/4 cup apricot juice
1/4 cup sweet sherry
1 cup couscous
1/4 cup dried apricots, chopped
1/3 cup shelled pistachios, chopped
1/4 cup golden raisins
2 tbsp parsley, chopped
3 None scallions, thinly sliced
1 None large egg, lightly beaten
4 1/2 lbs pork loin, boned
2 tsp olive oil

Preparation

Preheat oven to 425\u00b0F.
In a medium saucepan, bring 1 cup water, apricot juice and sherry to a boil. Remove from heat. Stir in couscous. Cover and let stand for 5 minutes until all liquid has been absorbed. Fluff with a fork.
Transfer couscous to a bowl. Stir in apricots, pistachios, raisins, parsley, scallion and egg. Season to taste.
Place pork on a board, fat-side down. Slice through the thickest part of pork, without cutting all the way through, to make a flap.
Press filling along the center of the pork. Fold in the flap to enclose filling and roll tightly. Tie securely with kitchen string at 1 inch intervals.
Place pork on a rack in a roasting dish. Rub liberally with oil and salt. Bake for 15 minutes. Reduce heat to moderate, 350\u00b0F. Bake for another 1 hour or until juices run pale pink or clear. Remove from oven and allow to rest several minutes before slicing.