In a medium saucepan over medium high heat, bring apricots, cranberries, sugar and 1 cup water to boil. Simmer until water is absorbed, about 10 minutes.
Preheat oven to 325 degrees F.
Cut a shallow V-shaped top off of the pork loin, then flatten both portions with a meat tenderizer.
Spread apricot mixture on larger pork piece and replace top. Tie closed with around 4-6 pieces of kitchen twine.
Place pork loin in a medium roasting pan fitted with a rack or a glass baking dish. Rub with rosemary leaves and black pepper. Cover and roast for about 1 hour or until the meat's internal temperature reaches 150 F.
Garnish with rosemary springs when serving.
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|Serving Size: 1 Serving (310g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 131 (30%)|
|Amt Per Serving||% DV|
|Total Fat 14.6g||19 %|
|Saturated Fat 5g||25 %|
|Monounsaturated Fat 6.5g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 145.1mg||45 %|
|Sodium 117.5mg||4 %|
|Potassium 1246.6mg||33 %|
|Total Carbohydrate 26.9g||8 %|
|Dietary Fiber 4.2g||17 %|
|Sugars, other 22.7g|
|Protein 47.9g||68 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 432
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