Ingredients

• 1 peck sage and onion stuffing cubes
• ½ cup dried apricot halves, chopped
• ½ cup dried cranberries
• ¼ cup chopped parsley; if desired
• 1 ½ cups chicken broth
• 1 center cut boneless pork loin roast
• Salt and pepper to taste
• For the glaze -
• 1 jar apricot preserves (12 ounces)
• 1 tablespoon soy sauce
• 1 tablespoon lemon juice
• ¼ teaspoon ground ginger

Directions

• Directions
• Preheat oven to 325 degrees. Spray 2-quart rectangular baking dish with nonstick cooking spray. In large skillet or 3-quart saucepan, melt butter add onion and celery. Cook over medium heat until tender, about 5 minutes, stirring occasionally.
• Stir in stuffing cubes, apricots, cranberries, parsley and chicken broth; mix until broth is absorbed. Spoon stuffing mixture into prepared dish. Sprinkle all sides of meat with salt and pepper; place meat on top of stuffing.
• Bake uncovered for 1 hour. In a small bowl, combine all glaze ingredients. Brush ½ cup glaze over meat. Bake uncovered about 1 hour or until meat thermometer inserted into thickest part of meat registers 155 degrees. Cover meat with foil; let stand 15 minutes before slicing. Heat remaining glaze; serve over meat.