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.