Pork Roast With Marsala-Fruit Stuffing

• 1 (2 1/2-pound) boned pork loin roast
• Fruit stuffing:
• 1 cup sweet Marsala
• 1/2 cup chopped dried apricots
• 1/2 cup chopped pitted prunes
• 1 tablespoon stick margarine or butter
• 1/4 cup chopped onion
• 1/4 cup chopped celery
• 2 garlic cloves, chopped
• 1/2 cup dry breadcrumbs
• 1/4 teaspoon salt
• 1/4 teaspoon dried marjoram
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried rubbed sage
• 1/4 teaspoon black pepper
• Spice rub:
• 1/4 cup packed brown sugar
• 2 tablespoons sweet Marsala
• 1/4 teaspoon ground allspice
• Cooking spray

1. Preheat oven to 400u0b0.
2. Trim fat from roast; set aside.
3. To prepare fruit stuffing, combine 1 cup Marsala, apricots, and prunes in a saucepan; bring to a boil. Reduce heat to medium; cook 5 minutes. Melt margarine in a nonstick skillet over medium-high heat. Add onion, celery, and garlic; saute 2 minutes. Remove from heat; stir in apricot mixture, breadcrumbs, and next 5 ingredients (breadcrumbs through pepper). Cut a 1 1/2-inch-wide horizontal slit into the short end of roast; cut through to the other end of roast to form a deep pocket using a long thin knife. Spoon fruit stuffing into pocket; pack using the handle of a wooden spoon.
4. To prepare spice rub, combine sugar, 2 tablespoons Marsala, and allspice. 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 at 400u0b0 for 1 hour and 15 minutes or until thermometer registers 160u0b0 (slightly pink). Cover and let stand 10 minutes before slicing.

loin roast, sweet marsala, apricots, prunes, margarine, onion, celery, garlic, breadcrumbs, salt, marjoram, thyme, sage, black pepper, spice rub, brown sugar, sweet marsala, ground allspice, cooking spray

Taken from www.myrecipes.com/recipe/pork-roast-with-marsala-fruit-stuffing (may not work)