Apple-Filled Pork Roast

• Cooking spray
• 1/3 cup chopped onion
• 1 cup sliced mushrooms
• 1/2 teaspoon dried thyme
• 1/8 teaspoon dried rosemary, crushed
• 1 cup diced peeled Rome apple (about 1/2 pound)
• 1/4 teaspoon grated lemon rind
• 1 teaspoon fresh lemon juice
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 8 large pitted prunes, diced
• 1 (2-pound) lean, boned pork loin roast
• 1/2 teaspoon dried thyme
• 1/4 teaspoon dried rosemary, crushed
• 1/8 teaspoon salt
• 1/4 cup apple juice
• Rosemary sprigs (optional)

1. Preheat oven to 325u0b0.
2. Coat a large nonstick skillet with cooking spray; place over medium heat until hot. Add onion; saute 2 minutes. Add mushrooms, 1/2 teaspoon thyme, and 1/8 teaspoon rosemary; saute 3 minutes. Add apple and next 5 ingredients (apple through prunes); saute 2 minutes or until apple is crisp-tender. Set aside.
3. Trim fat from pork roast. Cut a wide, deep pocket in side of roast. Stuff the apple mixture into pocket. Tie roast at 1-inch intervals with heavy string. Sprinkle roast with 1/2 teaspoon thyme, 1/4 teaspoon rosemary, and 1/8 teaspoon salt.
4. Place roast on a broiler pan coated with cooking spray. Insert meat thermometer into roast. Bake at 325u0b0 for 1 hour and 20 minutes or until meat thermometer registers 160u0b0, basting frequently with apple juice. Garnish roast with rosemary sprigs, if desired.

cooking spray, onion, mushrooms, thyme, rosemary, apple, lemon rind, lemon juice, salt, pepper, prunes, lean, thyme, rosemary, salt, apple juice, rosemary

Taken from www.myrecipes.com/recipe/apple-filled-pork-roast (may not work)