Slow-Cooker Fruit-Stuffed Pork Roast

Ingredients

• 2 pounds pork loin boneless
• 2 tablespoons dijon mustard 
• 1 tablespoon butter melted
• 1 cup pepperidge farm sage and onion stuffing stuffing prepared (moistened)
• 1 cup raisins dried diced
• 0.3 cup brown sugar packed
• 1 tablespoon vegetable oil 
• 0.5 cup apple juice 
• 0.3 teaspoon salt 
• 0.1 teaspoon pepper 

Equipment

• frying pan
• plastic wrap
• kitchen thermometer
• slow cooker
• kitchen twine

Directions

1. Cut horizontally down center length of pork to within 3/4 inch of opposite side. Open flat. From center, cut horizontally to within 3/4 inch from left side edge. Turn pork; repeat cutting to other side; open flat. If pork is thicker than 3/4 inch, cover pork with plastic wrap and pound until about 3/4-inch thickness.
2. Remove plastic wrap.
3. Mix mustard and butter.
4. Spread half of mustard mixture on inside surfaces of pork.
5. Mix stuffing and fruit; spread over mustard-coated surfaces.
6. Roll roast; tie with kitchen twine.
7. Spread remaining mustard mixture over outside of roast; rub with brown sugar.
8. In 12-inch nonstick skillet, heat oil over medium-high heat. Cook pork in oil until brown on all sides.
9. Place pork in 4 1/2- to 6-quart slow cooker.
10. Pour apple juice into skillet; cook 2 to 3 minutes to dissolve any caramelized juices in bottom of skillet. Stir in salt and pepper; pour over pork.
11. Cook on low heat setting 6 to 8 hours or until meat thermometer inserted into center of pork reads 160°F.