Pork Loin with Dried-Plum Stuffing

Ingredients

• 0.1 teaspoon pepper black freshly ground
• 0.3 teaspoon pepper black freshly ground
• 0.3 teaspoon pepper black freshly ground
• 0.5 cup celery finely chopped
• 1 tablespoon dijon mustard 
• 1 cup prune- cut to pieces dried finely chopped
• 1.5 cups fat-skimmed beef broth fat-free divided
• 1 tablespoon flour all-purpose
• 2 tablespoons parsley fresh minced
• 1 tablespoon rosemary leaves fresh chopped
• 1 tablespoon thyme leaves fresh chopped
• 2  garlic minced
• 0.3 cup orange juice fresh ( 1 orange)
• 1 tablespoon orange zest grated
• 0.3 cup pecans finely chopped
• 2 pound pork loin trimmed
• 0.3 cup port wine 
• 1.3 cups onion red finely chopped
• 0.3 teaspoon salt 
• 0.3 teaspoon salt 
• 0.5 teaspoon salt 

Equipment

• frying pan
• oven
• whisk
• plastic wrap
• roasting pan
• kitchen thermometer
• rolling pin
• cutting board
• meat tenderizer
• broiler pan
• kitchen twine

Directions

1. Preheat oven to 42
2. To prepare stuffing, heat a large skillet coated with cooking spray over medium heat.
3. Add onion, celery, and garlic; cook 7 minutes or until tender, stirring frequently.
4. Remove from heat. Stir in dried plums and next 8 ingredients (dried plums through 1/4 teaspoon pepper); set aside.
5. Slice pork lengthwise, cutting to, but not through, other side. Open halves, laying pork flat.
6. Place plastic wrap over pork; pound to 1/2-inch thickness using a meat mallet or rolling pin.
7. Spread stuffing over pork, leaving a 1-inch border.
8. Roll up tightly; secure at 1 1/2-inch intervals with twine. Rub pork with 1/4 teaspoon salt and 1/4 teaspoon pepper.
9. Place pork on a rack in a broiler pan coated with cooking spray.
10. Bake at 425 for 40 minutes or until a meat thermometer inserted in center of pork registers 155, turning the pork after 20 minutes.
11. Place pork on a cutting board; let stand 10 minutes.
12. Cut into thin slices.
13. To prepare sauce, whisk together the flour and 1/4 cup broth.
14. Place roasting pan over medium heat.
15. Add port, stirring to loosen browned bits.
16. Whisk in flour mixture, mustard, and 1 1/4 cups broth. Cook 2 minutes or until slightly thick, stirring frequently with a whisk. Stir in 1/4 teaspoon salt and 1/8 teaspoon pepper.
17. Serve with pork.
18. Garnish with parsley, if desired.