Apricot-Stuffed Spice-Rubbed Pork Loin

1 Tbsp ground cumin
1 Tbsp brown sugar
1 tsp salt
1 tsp ground ginger
1 tsp garlic powder
1/2 tsp five-spice powder
1/2 tsp ground red pepper
1 1/3 c finely chopped dried apricots (6 oz)
2 Tbsp capers
1 (3 lb) boned pork loin roast

Preheat oven to 350 degrees. Spray a broiler pan with cooking spray.

Combine first 7 ingredients in a small bowl.

Combine apricots and capers; set aside.

Trim fat from pork. Cut a 1 1/2"-wide horizontal slit into end of pork; cut through to other end of pork using a long, thin knife. Spoon apricot mixture into the pork pocket; pack using handle of a wooden spoon. Rub surface of pork with spice mixture.

Place pork on broiler pan; insert meat thermometer into thickest portion of pork. Bake at 350 degrees for 1 hour and 55 minutes or until thermometer registers 160 degrees (slightly pink).

NOTES
From Cooking Light.
Untried.