We served this stuffed pork loin both as a lunch special and as a catering entree. It is juicy and melting and delicious and the stuffing keeps it moist and tender.
You can butterfly the pork loin yourself or have your butcher do it for you. Pound it a bit with a meat mallet until it is a pretty uniform thickness. Stuff it with the following mixture, roll it up and tie it securely.
1 cup chopped pecans
1 cup dried cranberries
1 package dried plums (prunes)
1 bunch green onions
Chop the above ingredients coarsely and put in a mixing bowl.
Mix with 1/4 cup of molasses.
Spread mixture on the pork loin.
Roll and tie up the pork loin securely.
Roast in a 350 oven till the internal temperature reaches 140.
Remove roast to a platter and tent with foil while you make the sauce.
Deglaze the roasting pan with a little red wine and a bit of red wine vinegar over a low burner. Add a bit of brown sugar and cook till sauce is shiny, just a couple of minutes.
Serve sauce drizzled over slices of the pork.