Season the pork loin inside where the stuffing will be placed, using salt, pepper and oregano. Pat down rice into the pork pocket, then apricots. Fold over the flaps and tie together with butcher’s twine. Put in roasting pan and bake for 20 min. at 400°F. Reduce heat to 300°F. Pour apple juice into roasting pan, cover with foil and continue to cook until meat temperature reaches 160°F. Remove from oven and let rest 15 min. before slicing.

*Butterflied - cut down the underside to make 2 flaps or “pockets” for the stuffing.