Fruit and Walnut-Stuffed Pork Loin

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 0.3 cup cherries dried sour
• 2 tablespoons dijon mustard 
• 0.3 cup apricot dried chopped
• 0.3 cup prune- cut to pieces dried chopped
• 0.5 cup wine dry red
• 2 ounce bread french
• 1 teaspoon thyme leaves fresh chopped
• 2  garlic minced
• 0.5 teaspoon lemon zest grated
• 2.5 pound pork loin boneless trimmed
• 1.3 teaspoons salt divided
• 2 tablespoons shallots chopped
• 2 tablespoons triple sec orange-flavored ( liqueur)
• 0.3 cup walnuts finely chopped

Equipment

• food processor
• bowl
• oven
• sieve
• plastic wrap
• kitchen thermometer
• microwave
• broiler pan

Directions

1. Preheat oven to 40
2. Combine first 5 ingredients in a medium microwave-safe bowl; microwave at HIGH 2 minutes.
3. Let stand 10 minutes or until fruit is plump.
4. Drain mixture through a sieve, reserving fruit mixture.
5. Combine fruit mixture, walnuts, shallots, 1/4 teaspoon salt, and rind.
6. Combine 3/4 teaspoon salt, French bread, and next 3 ingredients (through garlic) in a food processor; process until fine crumbs form.
7. Cut pork in half lengthwise, cutting to, but not through, other side; open halves, laying the pork flat. Starting from center, cut each half lengthwise, cutting to, but not through, other side; open halves, laying pork flat. Cover with plastic wrap; pound to an even thickness. Discard plastic wrap.
8. Spread fruit mixture over pork, leaving a 1/2-inch border.
9. Roll up pork, jelly-roll fashion, starting with one long side. Secure with wooden picks.
10. Sprinkle outside of pork evenly with remaining 1/4 teaspoon salt; brush evenly with mustard.
11. Sprinkle breadcrumb mixture over pork; press gently to adhere.
12. Place pork on a broiler pan coated with cooking spray.
13. Bake at 400 for 55 minutes or until a meat thermometer inserted in the thickest part registers 15
14. Let pork stand 10 minutes.
15. Remove wooden picks.
16. Cut into 16 (1/2-inch-thick) slices.
17. Garnish with parsley sprigs, if desired.