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INGREDIENTS

1 (2½-lb) boneless pork loin roast

Fruit Stuffing

1 cup port wine

½ cup chopped, dried apricots

½ cup chopped, pitted prunes

1 Tbsp butter

¼ cup chopped onion

¼ cup chopped celery

2 garlic cloves, chopped

½ cup dry breadcrumbs

¼ tsp salt

1 tsp chopped fresh marjoram leaves

1 tsp chopped fresh savory leaves

1 tsp chopped fresh sage leaves

¼ tsp pepper

 Spice Rub

¼ cup packed brown sugar

2 Tbsp port wine

¼ tsp ground nutmeg

Preparation:  Serves 8

Preheat oven to 400°F.

To prepare Fruit Stuffing, combine port, apricots and prunes in a saucepan; bring to a boil. Reduce heat to medium; cook 5 minutes.

Melt butter in a nonstick skillet over medium-high heat. Add onion, celery and garlic; sauté 2 minutes. Remove from heat; stir in apricot mixture, breadcrumbs and next 5 ingredients (through pepper). Using a long, thin knife, cut a 1½-inch-wide horizontal slit into the short end of roast; cut through to the other end of roast to form a deep pocket. Spoon Fruit Stuffing into pocket; pack using the handle of a wooden spoon.

To prepare Spice Rub, combine sugar, port and nutmeg. Score a diamond pattern on top of roast using a sharp knife; spread spice rub over top. Place roast, rub-side up, on a broiler pan coated with cooking spray. Insert meat thermometer into meaty part of roast. Bake for 1 hour and 15 minutes or until thermometer registers 165°F (medium). Cover and let stand 10 minutes before slicing.