Pork Roast with Marsala-Fruit Stuffing

Ingredients

• 0.3 teaspoon pepper black
• 0.3 cup brown sugar packed
• 0.3 cup celery chopped
• 0.5 cup apricots dried chopped
• 0.3 teaspoon marjoram dried
• 0.3 teaspoon rubbed sage dried
• 0.3 teaspoon thyme leaves dried
• 0.5 cup breadcrumbs dry
• 2  garlic cloves chopped
• 0.3 teaspoon ground allspice 
• 1 tablespoon butter 
• 1 cup plum brandy sweet
• 2 tablespoons plum brandy sweet
• 0.3 cup onion chopped
• 2.5 pound boned pork loin roast 
• 0.5 cup prune- cut to pieces pitted chopped
• 0.3 teaspoon salt 

Equipment

• frying pan
• sauce pan
• oven
• knife
• wooden spoon
• kitchen thermometer
• broiler pan

Directions

1. Preheat oven to 40
2. Trim fat from roast; set aside.
3. To prepare fruit stuffing, combine 1 cup Marsala, apricots, and prunes in a saucepan; bring to a boil. Reduce heat to medium; cook 5 minutes. Melt margarine in a nonstick skillet over medium-high heat.
4. Add onion, celery, and garlic; saute 2 minutes.
5. Remove from heat; stir in apricot mixture, breadcrumbs, and next 5 ingredients (breadcrumbs through pepper).
6. Cut a 1 1/2-inch-wide horizontal slit into the short end of roast; cut through to the other end of roast to form a deep pocket using a long thin knife. Spoon fruit stuffing into pocket; pack using the handle of a wooden spoon.
7. To prepare spice rub, combine sugar, 2 tablespoons Marsala, and allspice. Score a diamond pattern on top of roast using a sharp knife; spread spice rub over top.
8. Place roast, rub side up, on a broiler pan coated with cooking spray. Insert meat thermometer into meaty part of roast.
9. Bake at 400 for 1 hour and 15 minutes or until thermometer registers 160 (slightly pink). Cover and let stand 10 minutes before slicing.