Wild Rice-Stuffed Pork Loin

1 whole boneless pork loin roast (4 pounds), trimmed
1 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon pepper
2 cups wild rice, cooked and drained
1-1/2 cups coarsely chopped dried apricots
1 cup chopped onion
3/4 cup finely chopped celery
3/4 cup minced fresh parsley
1/2 teaspoon rubbed sage
1/2 teaspoon dried thyme
1/2 cup chicken broth
5 bacon strips, cut in half

Cut roast down the center lengthwise to within 1/2 in. of bottom. Open roast so it lies flat. On each half, make a lengthwise slit down the center to within 1/2 in. of bottom. Sprinkle with salt, garlic powder and pepper.

In a large bowl, combine the rice, apricots, onion, celery, parsley, sage, thyme and broth. Divide half of the stuffing among the three slits.

Roll up roast from a long side; tie with kitchen string at 2-in. intervals. Place the remaining stuffing in a greased shallow 2-qt. baking dish; set aside. Bake roast, uncovered, at 350° for 2 hours.

Carefully remove string. Place bacon strips over top. Bake 30-45 minutes longer or until a meat thermometer reads 160°. Cover and bake reserved stuffing for 30 minutes or until heated through. Let roast stand for 10 minutes before slicing. Makes 8-10 servings.