Ingredients

12 cups	Dried bread cubes
4-1/2 cups	San Antonio Farms® Chunky Salsa
2 cups	Celery, diced
2 cups	Dried apricots, chopped
10 lbs	Center cut boneless pork loin roast
To taste	Salt & pepper
1-1/2 cups	Apricot preserves, warmed

Procedure

1. Preheat oven to 375ºF.
2. In a large bowl, combine the bread cubes, 4 cups salsa, celery and dried apricots. Sprinkle both sides of pork with salt and pepper; spread stuffing evenly over the pork.
3. Roll the pork starting with the long side, jelly roll style. Tie crosswise at 2 inch intervals with kitchen twine; place on a greased roasting pan.
4. In a small bowl, combine apricot preserves and 1/2 cup salsa; brush over pork. Bake for 1 hour and 30 minutes or until internal temperature of pork and stuffing reaches 165ºF.
5. Let stand for 10 minutes.
6. Cut into 1/2 inch thick slices. Remove twine before serving.

Yield: 24 Servings

Nutrition

No nutrition information available.

Chef's Tip:

Substitute our Thick & Chunky Salsa or Picante Sauce in this recipe. For a sweet and smoky stuffing, use our Roasted Chipotle Salsa.

For more information, please contact us at www.bayvalleyculinary.com or 1-800-558-4700.
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