Stuffed Pork Loin

1. In a large skillet, cook spinach in hot oil until wilted. In a medium bowl combine cooked spinach, dried cherries, wild rice, 3/4 teaspoon sage, pecans, 3/4 teaspoon salt, and 1/4 teaspoon pepper; set aside.

2. Preheat oven to 325 degrees F. Trim excess fat from pork. To pinwheel the pork loin, start cutting lengthwise 1/2 inch under the fat cap on the roast. As you cut the roast, gently rotate the roast at the same time. This will allow the roast to "unroll" as you cut it. When the roast is completely cut, it should be a rectangular piece of meat between 1/2 and 1 inch thick.

3. Sprinkle cut surface of meat with 1/2 teaspoon salt, 1/2 teaspoon pepper, 1/4 teaspoon sage, and the thyme. Spread spinach mixture over cut side. Roll up the loin tightly to resemble the initial roast. Tie securely with twine.

4. Place the roast on a rack in a roasting pan; insert a meat thermometer into thickest part. Roast in preheated oven for 1-1/2 to 1-3/4 hours, or until oven thermometer registers 140 degrees F.

5. Meanwhile, in a small saucepan, melt apricot jam and water together.

6. Remove roast from oven and brush on about half of the apricot jam. Return to oven and continue cooking 10 to 15 minutes or until thermometer registers 150 degrees F. Remove from oven; brush with remaining apricot mixture. Cover and let stand for 15 minutes in a warm place before carving. The temperature of the meat after standing should be 160 degrees F