Fruit-Stuffed Pork Roast

• 3 Tbsp. butter or margarine
• 1/2 c. chopped apple
• 1/3 c. chopped onion
• 1/4 c. sliced celery
• 1/4 c. chopped dried pineapple or apricots
• 2 Tbsp. raisins
• 2 c. cornbread stuffing mix
• 1/4 tsp. dried thyme
• 1/4 tsp. dried marjoram
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 3 to 4 lb. boneless pork loin roast

1. Melt butter in a large skillet.
2. Add apple, onion, celery, apricots and raisins.
3. Cook, stirring frequently, about 5 minutes or until onion is tender.
4. Stir in stuffing mix, thyme, marjoram, salt and pepper.
5. Lay meat, fat-side up, on a cutting board. Butterfly by cutting in half horizontally almost through opposite side.
6. Cover cut-side with plastic wrap and pound to flatten.
7. Top with stuffing mixture, mounding slightly down center.
8. Pull sides together and secure with toothpicks.
9. Tie meat with string about 8 times.
10. Sprinkle with salt and pepper.
11. Bake 1 1/2 to 2 hours at 325u0b0.

butter, apple, onion, celery, pineapple, raisins, stuffing mix, thyme, marjoram, salt, pepper, boneless pork loin roast

Taken from www.cookbooks.com/Recipe-Details.aspx?id=512881 (may not work)