Pork Loin with Prune Stuffing
~Cooking Light Jan/Feb 2004~

Stuff the pork up to a day ahead.  Try a mixture of dried plums (prunes) and apricots.  (I'd actually use more, perhaps 1/2 cup of fruit, than called for.)  The herbs are best fresh, but dried will do.

Stuffing:
cooking spray
1 1/3 c. finely chopped red onion
1/2 c. finely chopped celery
2 garlic cloves, minced
1 c. finely chopped prunes
1/3 c. finely chopped pecans (or walnuts)
1 Tbl. grated orange rind
1/4 c. orange juice (about 1 orange)
2 Tbl. minced parsley
1 Tbl. chopped thyme
1 Tbl. chopped rosemary
1/2 tsp. salt
1/4 tsp. ground black pepper
1 (2 lb) pork loin, trimmed
1/4 tsp. salt
1/4 tsp. ground black pepper

Sauce: 
1 Tbl. all-purpose flour
1 1/2 c. fat-free, less-sodium chicken broth, divided
1/4 c. port (or bold red wine)
1 Tbl. Dijon mustard
1/4 tsp. salt
1/8 tsp. ground black pepper

1. Preheat oven to 425°.

2. Prepare stuffing: heat a large skillet coated with cooking spray over medium heat.  Add onion, celery and garlic; cook 7 minutes or until tender, stirring frequently.  Remove from heat.  Stir in prunes and next 8 ingredients (through pepper); set aside.

3. Slice pork lengthwise, cutting to, but not through, other side.  Open halves, laying pork flat.  Place plastic wrap over pork; pound to 1/2" thickness using a meat mallet or rolling pin.  (In a pinch, a can of soup or veggies wrapped in plastic wrap will work.)

4. Remove plastic wrap.  Spread stuffing over pork, leaving a 1" border.  Roll up tightly; secure at 1 1/2" intervals with twine.  Rub pork with 1/4 tsp. salt and pepper.  Place pork on rack in a broiler pan coated with cooking spray.  Bake at 425° for 40 minutes or until meat thermometer inserted in center of loin reads 155°; turning the pork after 20 minutes.  Place pork on a cutting board, let stand 10 minutes.  Cut into thin slices.

5. Prepare sauce: whisk together the flour and 1/4 c. broth.  Place roasting pan over medium heat; add port, stirring to loosen browned bits.  Whisk in flour mixture, 1 1/4 c. broth, and mustard.  Cook 2 minutes or until slightly thick, stirring frequently with a whisk.  Stir in salt and pepper.  Serve with pork.