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1
Roast is tied, cut strings and open 2 pcs like book.
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2
Sprinkle with salt and pepper and half of the thyme and rosemary.
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3
Arrange 3/4 of apple slices proportionately down center of roast.
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4
Arrange prunes in 1 row and spread remaining apple slices on top.
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5
Replace other section of roast to enclose filling.
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6
Tie with heavy string every 2 inches.
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7
Sprinkle roast with remaining thyme and rosemary.
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8
Season to taste with salt and pepper.
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9
(For boned, rolled and tied pork loin, make tunnel for stuffing by cutting 2 1/4-inch-wide slit in center of each end of loin.
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10
With long, narrow knife, cut through loin to connect slits, making opening about 1 1/4 inches in diameter.
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11
Sprinkle cavity with salt, pepper and herbs.
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12
Fill pocket from both ends with apples and prunes, spacing proportionately.)
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13
Preheat oven to 350 degrees.
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14
Heat extra virgin olive oil in large nonstick skillet over medium-high heat.
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15
Add in pork loin and brown on all sides, about 12 min.
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16
Coat rack and roasting pan with cooking spray.
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17
Place roast on rack in roasting pan.
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18
Place potatoes in skillet and saute/fry till brown on all sides.
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19
Add in potatoes to roasting pan.
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20
Bake till internal temperature of roast is 160 degrees for well done, about 1 3/4 hrs.
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21
Cover loosely with foil and let stand 10 min before slicing.
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22
Serve with roasted potatoes.
