Grilled Pork Roll with Apricot Rice Stuffing

Prep Time: 20 minutes
Cook Time: 30-35 minutes
Amount: 6 servings

1/2 cup cooked brown rice
3/4 cup prepared raspberry vinaigrette, divided
1 Farm Stand® Apricot, pitted, chopped
1/4 cup Shop 'n Save® cashew halves and pieces
1/4 cup dried cranberries
2 tablespoons chopped green onions
1 1/2 teaspoons ground cumin, divided
3/4 teaspoon Shop 'n Save® chili powder, divided
1 (1 1/2 - 2 pound) boneless pork loin roast (Ribeye)
- kitchen string

1. In medium bowl, combine rice, 2 tablespoons raspberry vinaigrette, apricots, cashews, cranberries, onions, 1/2 teaspoon cumin and 1/3 teaspoon chili powder. Salt and pepper to taste; set aside.
2. Butterfly roast by using a sharp knife and cutting parallel to work surface using short slicing motions. Starting 1/3 the way down side of the roast, cut horizontally almost all the way through, stopping about 1 inch from the edge. Open roast like a book; repeat cut going back the opposite way, opening roast like a tri-fold brochure.
3. Place opened roast on a large piece of plastic wrap; cover with another piece of plastic wrap. Using the flat side of a meat mallet, pound pork to about 1/2-inch thick. Set aside.
4. Prepare grill to medium-low heat. Place rice mixture along the long edge of roast. Roll up jelly-roll style; tie with kitchen string.
5. In small bowl, combine remaining vinaigrette, 1 teaspoon cumin and 1/2 teaspoon chili powder. Brush over surface of roast. Place on grill. Grill, turning occasionally and brushing with vinaigrette until internal temperature reaches 155°F.
6. Remove from grill; allow to rest 10 minutes (temperature will continue to rise 5° while resting to 160°F). Remove string and slice.

Serving Size:
1/6 of recipe

Amount Per Serving:
Calories: 450
Total Fat: 26g
Saturated Fat: 7g
Cholesterol: 95mg
Sodium: 385mg
Carbohydrates: 19g
Dietary Fiber: 1g