Stuffed Pork Loin

I found this recipe in a magazine a number of years ago. It was pictured with cooked red cabbage, which is how I like to serve it as well.

Ingredients:

• 3 lb pork loin or rib roast
• 2 tablespoons butter
• 2 apples, cut into 1/2 inch pieces
• 1/4 cup dried apricots, chopped
• 1/4 cup prunes, chopped
• 2 tablespoons frozen orange juice concentrate
• 1 - 2 tablespoons minced fresh thyme
• salt and pepper to taste
• 1/2 teaspoon cinnamon

Method:

1. In a small pot, melt butter, add apples and cook about 5 min., stirring until lightly browned.
2. Add apricots, prunes and juice, and continue cooking until fruit is tender and liquid has evaporated.
3. Season with half the thyme, salt and pepper. Cool.
4. Cut a pocket into side of roast. (see photo below)
5. Fill pocket and tie up with kitchen twine.
6. Season roast with salt pepper, thyme and cinnamon.
7. Spray roasting pot with oil and bake roast at 350° F (uncovered) for 30 min. Cover and bake another 60 – 75 minutes, until meat thermometer inserted in center reads 160 F (71 C) remove from oven onto plate, cover and let sit for 20 min. before serving.

I like to add cut up potatoes, yams, carrots and left over fruit filling for the last hour of roasting. Once I've removed the vegetables onto a serving platter I shake up a tablespoon of flour with about 1 cup of water and add it to the drippings to make a bit of gravy to drizzle over the roast. Season to taste.