3 1/2 to 4 lb. pork loin
8 oz. cream cheese with chives and onion
1 c. dried apricots, chopped
1 clove garlic, minced
2 tsp. dried rosemary
3/4 tsp. pepper
1/2 tsp. salt
1 tbsp. oil

Cut 2 1/2 inch wide pocket in pork loin. Mix cream cheese and apricots, stuff pocket with mixture. Tie loin back together with kitchen string. Combine herbs, salt, pepper and oil. Rub on outside of pork loin. Place loin, fat side up, in roasting pan. Cook 1 to 1 1/2 hours at 325°F until meat thermometer registers 165°F. Let stand 15 minutes before serving.