Fruit and Walnut-Stuffed Pork Loin

Ingredients

• 1/2 cup dry red wine
• 1/4 cup dried sour cherries
• 1/4 cup chopped dried apricots
• 1/4 cup chopped dried plums
• 2 tablespoons Triple Sec (orange-flavored liqueur)
• 1/3 cup finely chopped walnuts
• 2 tablespoons chopped shallots
• 1 1/4 teaspoons salt, divided
• 1/2 teaspoon grated lemon rind
• 2 (1-ounce) slices French bread
• 1 teaspoon chopped fresh thyme
• 1/4 teaspoon freshly ground black pepper
• 2 garlic cloves, minced
• 1 (2 1/2-pound) boneless center-cut pork loin roast, trimmed
• 2 tablespoons Dijon mustard
• Cooking spray
• Parsley sprigs (optional)

Preparation

1. 1. Preheat oven to 400°.
2. 2. Combine first 5 ingredients in a medium microwave-safe bowl; microwave at HIGH 2 minutes. Let stand 10 minutes or until fruit is plump. Drain mixture through a sieve, reserving fruit mixture. Combine fruit mixture, walnuts, shallots, 1/4 teaspoon salt, and rind.
3. 3. Combine 3/4 teaspoon salt, French bread, and next 3 ingredients (through garlic) in a food processor; process until fine crumbs form.
4. 4. Cut pork in half lengthwise, cutting to, but not through, other side; open halves, laying the pork flat. Starting from center, cut each half lengthwise, cutting to, but not through, other side; open halves, laying pork flat. Cover with plastic wrap; pound to an even thickness. Discard plastic wrap. Spread fruit mixture over pork, leaving a 1/2-inch border. Roll up pork, jelly-roll fashion, starting with one long side. Secure with wooden picks. Sprinkle outside of pork evenly with remaining 1/4 teaspoon salt; brush evenly with mustard. Sprinkle breadcrumb mixture over pork; press gently to adhere. Place pork on a broiler pan coated with cooking spray. Bake at 400° for 55 minutes or until a meat thermometer inserted in the thickest part registers 155°. Let pork stand 10 minutes. Remove wooden picks. Cut into 16 (1/2-inch-thick) slices. Garnish with parsley sprigs, if desired.