Roast Pork With Sinner Stuffing

• 1 cup Bourbon
• 1 cup prune, pitted and halved
• 12 cup dried apricot, halved
• 34 cup cooking apple, peeled and cubed
• 1 tablespoon honey
• 1 teaspoon lemon rind, grated
• 1 teaspoon orange rind, grated
• 5 -6 lbs boneless pork loin roast, rolled
• salt
• pepper
• 1 garlic clove, sliced
• 14 cup butter, softened
• 2 tablespoons all-purpose flour
• 1 tablespoon dried whole thyme
• 1 cup apple cider

1. Combine bourbon, prunes, and apricots in a small bowl; let stand 2 to 3 hours to soften.
2. Stir in apple and next 3 ingredients; drain fruit, reserving the bourbon mixture.
3. Set fruit and bourbon mixture aside.
4. Remove strings from roast; slice roast in half lengthwise, if not purchased sliced.
5. Slice pork pieces lengthwise in half again, cutting to but not through one side.
6. Open cut pieces to enlarge the roast.
7. Lay pieces sided by side, and sprinkle with salt and pepper.
8. Spoon reserved fruit mixture evenly over pork pieces.
9. Roll roast in a jellyroll fashion, beginning at a long side; tie securely with heavy string at 2 inch intervals.
10. Place roast in a lightly greased shallow roasting pan.
11. Make several small slits in roast, 1/4 inch deep, and insert garlic slices.
12. Rub butter over entire surface of roast.
13. Sprinkle with flour and thyme.
14. Pour reserved bourbon mixture and cider over roast.
15. Insert meat thermometer into the thickest part of roast, making sure it does not touch fat.
16. Place aluminum foil tent over the roast.
17. Bake at 325 degrees for 1 hour.
18. Remove foil, and bake an additional 2 1/2 hours or until meat thermometer registers 160 degrees, basting frequently with pan drippings.
19. Let roast stand 10 minutes before serving.

bourbon, dried apricot, cooking apple, honey, lemon rind, orange rind, pork loin, salt, pepper, garlic, butter, flour, thyme, apple cider

Taken from www.food.com/recipe/roast-pork-with-sinner-stuffing-335595 (may not work)