Berry Pretty Pork Roast

• 1 boneless whole pork loin roast (about 2-1/2 pounds)
• 1/2 cup chopped pitted dried plums
• 1/3 cup each fresh or frozen blueberries, raspberries and sliced strawberries
• 2 garlic cloves, cut into slivers
• 1/4 cup butter, melted
• 1/2 teaspoon dried oregano
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup red wine or chicken broth
• 1 tablespoon brown sugar
• 1 tablespoon seedless raspberry jam

1. Make a lengthwise slit down the center of the roast to within 1/2 in. of bottom. Open roast so it lies flat; cover with plastic wrap. Flatten to 3/4-in. thickness. Remove plastic; Combine the fruit; place on one side of roast. Close roast; tie several times with kitchen string and secure ends with toothpicks.
2. Cut slits in roasts; insert garlic slivers. Place in an ungreased shallow baking pan. Drizzle with butter; sprinkle with oregano, salt and pepper.
3. In a small bowl, combine the wine or broth, brown sugar and jam. Drizzle over roast. Bake, uncovered, at 350u0b0 for 75-80 minutes or until a thermometer reaches 160u0b0. Let stand for 10 minutes before slicing.

pork loin, strawberries, garlic, butter, oregano, salt, pepper, red wine, brown sugar, seedless raspberry

Taken from www.tasteofhome.com/recipes/berry-pretty-pork-roast/ (may not work)