Stuffed Pork Loin with Forbidden Rice, Apricot and Walnut Stuffing

Directions

1. In a medium saucepan, combine the rice and stock and bring to a boil over high heat. Stir well, reduce the heat to low, then cover and cook for 25 - 35 minutes, until the stock is mostly absorbed. Set aside, off heat and covered, for 10 minutes.
2. Meanwhile, melt the butter over moderate heat in a medium skillet. Add the onion and cook gently, stirring frequently, until softened. Add the walnuts and continue to cook and stir 2 - 3 minutes longer. Season to taste with salt and pepper, then scrape the mixture into a large bowl.
3. When the rice is ready, add it to the walnut mixture, then stir and toss with a fork to combine. Let cool to room temperature, stirring occasionally.
4. Add the apricots, parsley, chives and eggs to the rice mixture, then stir briskly until evenly mixed. Set aside.
5. Lay the pork loin out flat on your work surface. Spread it with the garlic, then sprinkle generously with salt and pepper. Spread the cooled rice mixture over the meat, then roll the loin up, snugly like a carpet. Using heavy duty string, tie the roast firmly around its circumference in three or four places, at 2-inch intervals. If some of the stuffing oozes from the ends, just push it back in.
6. Preheat the oven to 375ºF.
7. Put the oil in a heavy, oven-proof skillet, or coat the skillet with nonstick cooking spray and place over high heat.  Brown the rolled-up roast all over, turning it frequently, for 8 - 10 minutes. Place in the oven and cook until a thermometer inserted into the center reads 160ºF, about 1 - 1 1/2 hours.
8. Remove from the oven and let rest for at least 15 minutes. With a long sharp knife, cut crosswise into slices 1/2 - 3/4 inch thick.
9. Nutrition information per serving: 402 calories, 32g protein, 26g carbohydrates, 3g fiber, 312mg sodium, 122mg cholesterol, 19g total fat, 5g saturated fat.