Fruit-Stuffed Pork Loin

Yield: Makes 12 servings

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Ingredients

1 boneless pork loin, about 3 lbs., butterflied

check salt salt

check pepper pepper

check cinnamon 1/2 teaspoon cinnamon

check thyme 1/2 teaspoon thyme

check scallions, chopped 2 scallions, chopped

check fresh bread crumbs 3/4 cup fresh bread crumbs

check dried cranberries 1/2 cup dried cranberries

check dried apricots 1/2 cup dried apricots

check golden raisins 1/2 cup golden raisins

check port wine, divided 3/4 cup port wine, divided

check apple juice 1 cup apple juice

check apricot preserves 1/2 cup apricot preserves

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Directions:

Heat oven to 350 F.

Open pork flat on work surface. Season with salt and pepper; rub cinnamon and thyme into pork.

Combine scallions, bread crumbs, fruit and 1/4 cup wine. Spread over pork. Roll and tie to secure. Place on rack and set in roasting pan; add juice to pan. Roast 35 minutes. Bring preserves, pan juices and remaining wine to a boil; pour over pork; roast 15 minutes longer.

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