Apple/Prune Stuffed Pork Loin With Roasted

Directions

1. Roast is tied, cut strings and open 2 pcs like book. Sprinkle with salt and pepper and half of the thyme and rosemary. Arrange 3/4 of apple slices proportionately down center of roast. Arrange prunes in 1 row and spread remaining apple slices on top. Replace other section of roast to enclose filling. Tie with heavy string every 2 inches. Sprinkle roast with remaining thyme and rosemary. Season to taste with salt and pepper.
2. (For boned, rolled and tied pork loin, make tunnel for stuffing by cutting 2 1/4-inch-wide slit in center of each end of loin. With long, narrow knife, cut through loin to connect slits, making opening about 1 1/4 inches in diameter. Sprinkle cavity with salt, pepper and herbs. Fill pocket from both ends with apples and prunes, spacing proportionately.) Preheat oven to 350 degrees. Heat extra virgin olive oil in large nonstick skillet over medium-high heat.
3. Add in pork loin and brown on all sides, about 12 min. Coat rack and roasting pan with cooking spray. Place roast on rack in roasting pan. Place potatoes in skillet and saute/fry till brown on all sides. Add in potatoes to roasting pan. Bake till internal temperature of roast is 160 degrees for well done, about 1 3/4 hrs. Cover loosely with foil and let stand 10 min before slicing. Serve with roasted potatoes.
4. Yield: 8 to 10servings.