Fruit and Walnut-Stuffed Pork Loin

This was my first time stuffing a pork loin, and I was really nervous that I was going to mess it all up. I was very careful, and I used a very sharp knife, and "ta-da." It turned out just how the directions said it would. The real trick is not cutting all the way through the meat. Then once it has been cut, you pound all of your frustrations out on the meat. It's kinda fun, actually.
We really enjoyed this recipe. I love the fruit and walnut mixture. They are the perfect pairings for the season. The garlic-y crust adds the perfect finish to the pork.

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 teaspoon 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

Directions:
Preheat oven to 400-degrees.

Combine the first 5 ingredients in a medium microwave-safe bowl; microwave at high for 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.

Combine 3/4 teaspoon salt, French bread and next 3 ingredients (through garlic) in a food processor; process until fine crumbs form.

Cut pork in half lengthwise, cutting to, but not through, the other side; open halves, laying the pork flat. Starting from center, cut each half lengthwise, cutting to, but not through, the 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 or tie with twine. Sprinkle outside of pork evenly with remaining 1/4 teaspoon salt; brush evenly with mustard. Sprinkle bread crumb mixture over pork; press gently to adhere. Place pork on a broiler pan coated with cooking spray. Bake at 400-degrees for 55-60 minutes or until a meat thermometer inserted into the thickest part registers 160-degrees. Let stand 10 minutes. Remove wooden picks or twine. Cut into 16 (1/2-inch-thick) slices.
Yield: 8 servings

Nutritional Info (per serving): 323 calories; 12.4g fat; 29.7g protein; 18.9g carbs; 1.4g fiber; 79mg cholesterol; 1.9mg iron; 573mg sodium; 41mg calcium

Source: Cooking Light