Fruit-Stuffed Pork Roast

• 3/4 cup diced pitted dried plums
• 3/4 cup diced dried apricots
• 1 tablespoon minced fresh gingerroot
• 1-1/2 teaspoons ground cumin, divided
• 1 teaspoon grated orange zest
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1 boneless pork loin roast (3 to 4 pounds)
• 1/4 cup packed brown sugar
• 2 teaspoons all-purpose flour
• 1 teaspoon cornstarch
• 1 teaspoon ground mustard
• 2 teaspoons cider vinegar

1. In a bowl, combine the plums, apricots, ginger, 3/4 teaspoon cumin, orange zest, cinnamon, salt and pepper; set aside. Untie roast and separate pieces. Spoon fruit mixture onto one piece. Top with the second piece; retie with kitchen string. Place on a rack in a shallow roasting pan.
2. Combine the brown sugar, flour, cornstarch, mustard, vinegar and remaining cumin until smooth; rub over roast. Bake, uncovered, at 350u0b0 for 1 to 1-1/4 hours or until a thermometer in the pork reads 145u0b0. Let stand for 10 minutes before slicing.

apricots, fresh gingerroot, ground cumin, orange zest, ground cinnamon, salt, pepper, pork loin, brown sugar, flour, cornstarch, ground mustard, cider vinegar

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