Ingredients

Preparation 30 minutes, cooking time about 1 hour 25 minutes, or until internal temperature is 160 F

1 cup forbidden rice (or white rice)
1 3/4 cups chicken broth
2 tablespoons unsalted butter
3/4 cup finely chopped white onion
1 cup (4 ounces) chopped toasted walnuts
Coarse salt, to taste
Ground white (or black) pepper, to taste
1 cup (about 5 ounces) chopped dried apricots
2 tablespoons chopped parsley
2 tablespoons chopped fresh chives
2 eggs, beaten together
3-pound boneless pork loin roast, butterflied
2 large cloves garlic, finely chopped
1 to 2 tablespoons vegetable oil, or nonstick cooking spray

Directions

In a medium saucepan, combine the rice and broth and bring to a boil over high heat. Stir well, reduce the heat to low, then cover and cook for 25 to 35 minutes, until the broth is mostly absorbed. Set aside, off heat and covered, for 10 minutes.

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 to 3 minutes longer. Season with 1/4 teaspoon salt and 1/8 teaspoon pepper, or to taste, then scrape the mixture into a large bowl. 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. Add the apricots, parsley, chives and eggs to the rice mixture, then stir briskly until evenly mixed. Set aside.

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.

Preheat the oven to 375 F. Put the oil in a heavy, ovenproof 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 to 10 minutes. Place in the oven and cook until a thermometer inserted into the center reads 160 F, about 1 to 1 1/2 hours.

Remove from the oven and let rest for at least 15 minutes. With a long, sharp knife, cut crosswise into slices 1/2 to 3/4 inch thick.

Makes 10 servings.

Nutrition information per serving: 402 cal., 32 g pro., 26 g carbo., 3 g fiber, 312 mg sodium, 122 mg chol., 19 g total fat (5 g saturated).