Apple-Filled Pork Roast

Ingredients

• 0.5 pound rome apple diced peeled
• 0.3 cup apple juice 
• 0.1 teaspoon rosemary dried crushed
• 0.3 teaspoon rosemary dried crushed
• 0.5 teaspoon thyme leaves dried
• 1 teaspoon juice of lemon fresh
• 0.3 teaspoon lemon rind grated
• 1 cup mushrooms sliced
• 0.3 cup onion chopped
• 0.1 teaspoon pepper 
• 2 pound boned pork loin roast lean
• 8 large prune- cut to pieces diced pitted
• 0.1 teaspoon salt 

Equipment

• frying pan
• oven
• kitchen thermometer
• broiler pan

Directions

1. Preheat oven to 32
2. Coat a large nonstick skillet with cooking spray; place over medium heat until hot.
3. Add onion; saut 2 minutes.
4. Add mushrooms, 1/2 teaspoon thyme, and 1/8 teaspoon rosemary; saut 3 minutes.
5. Add apple and next 5 ingredients (apple through prunes); saut 2 minutes or until apple is crisp-tender. Set aside.
6. Trim fat from pork roast.
7. Cut a wide, deep pocket in side of roast. Stuff the apple mixture into pocket. Tie roast at 1-inch intervals with heavy string.
8. Sprinkle roast with 1/2 teaspoon thyme, 1/4 teaspoon rosemary, and 1/8 teaspoon salt.
9. Place roast on a broiler pan coated with cooking spray. Insert meat thermometer into roast.
10. Bake at 325 for 1 hour and 20 minutes or until meat thermometer registers 160, basting frequently with apple juice.
11. Garnish roast with rosemary sprigs, if desired.