Pork Loin With Dried-Plum Stuffing

• Stuffing:
• Cooking spray
• 1 1/3 cups finely chopped red onion
• 1/2 cup finely chopped celery
• 2 garlic cloves, minced
• 1 cup finely chopped dried plums
• 1/3 cup finely chopped pecans
• 1 tablespoon grated orange rind
• 1/4 cup fresh orange juice (about 1 orange)
• 2 tablespoons minced fresh parsley
• 1 tablespoon chopped fresh thyme
• 1 tablespoon chopped fresh rosemary
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 (2-pound) pork loin, trimmed
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• Sauce:
• 1 tablespoon all-purpose flour
• 1 1/2 cups fat-free, less-sodium chicken broth, divided
• 1/4 cup port
• 1 tablespoon Dijon mustard
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• Flat-leaf parsley (optional)

1. Preheat oven to 425u0b0.
2. To prepare stuffing, heat a large skillet coated with cooking spray over medium heat. Add onion, celery, and garlic; cook 7 minutes or until tender, stirring frequently. Remove from heat. Stir in dried plums and next 8 ingredients (dried plums through 1/4 teaspoon pepper); set aside.
3. Slice pork lengthwise, cutting to, but not through, other side. Open halves, laying pork flat. Place plastic wrap over pork; pound to 1/2-inch thickness using a meat mallet or rolling pin.
4. Spread stuffing over pork, leaving a 1-inch border. Roll up tightly; secure at 1 1/2-inch intervals with twine. Rub pork with 1/4 teaspoon salt and 1/4 teaspoon pepper. Place pork on a rack in a broiler pan coated with cooking spray. Bake at 425u0b0 for 40 minutes or until a meat thermometer inserted in center of pork registers 155u0b0, turning the pork after 20 minutes. Place pork on a cutting board; let stand 10 minutes. Cut into thin slices.
5. To prepare sauce, whisk together the flour and 1/4 cup broth. Place roasting pan over medium heat. Add port, stirring to loosen browned bits. Whisk in flour mixture, mustard, and 1 1/4 cups broth. Cook 2 minutes or until slightly thick, stirring frequently with a whisk. Stir in 1/4 teaspoon salt and 1/8 teaspoon pepper. Serve with pork. Garnish with parsley, if desired.
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stuffing, cooking spray, red onion, celery, garlic, pecans, orange rind, orange juice, parsley, thyme, rosemary, salt, freshly ground black pepper, pork loin, salt, freshly ground black pepper, flour, chicken broth, port, mustard, salt, freshly ground black pepper, parsley

Taken from www.myrecipes.com/recipe/pork-loin-with-dried-plum-stuffing (may not work)