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You will also need about 2 feet of butchers twine to tie the roast.
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1.
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Preheat the oven to 300 degrees F. Place a rack into a deep roasting pan, spray the rack with baking spray, and set aside.
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2.
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Mix the seasonings together in a small dish.
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3.
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Roughly chop the dried fruit, and then transfer it to a small bowl.
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4.
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Peel and mince the garlic cloves, and stir it into the chopped fruit until distributed; set the filling aside.
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5.
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Grab a sharp carving knife to create a cavity in the center of the pork loin by inserting the knife in the center of one end of the pork, and wiggling it back and forth to create a 1-inch pocket.
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6.
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Remove the knife, turn the pork loin around, and repeat on the other end.
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After cuts are made, insert a wooden spoon into the newly created center cavity to ensure that it goes all the way through the pork loin.
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7.
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Use your fingers to grab the fruit filling, and stuff it inside the newly-made cavity.
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Use the wooden spoon to make sure that the filling is distributed through the entire center of the pork loin.
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8.
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Criss-cross butchers twine around the pork loin at 1-inch intervals, tying at one end to secure.
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9.
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Sprinkle on the seasonings, and rub into the pork; coating on all sides.
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10.
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Place the prepared pork loin on the rack in the prepared roasting pan.
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11.
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Roast the pork for 1 1/2 hours.
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12.
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Pour the chicken stock over the pork and baste with a basting brush.
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13.
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Continue basting the pork over 20 minutes, until pork is done and registers 160 degrees F on a meat thermometer (about an additional 1 hour 15 minutes).
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14.
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Set roast onto a cutting board to rest for 15 minutes.
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15.
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Slice the roast in 1/2-inch thick slices.
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Serve with any remaining pan juices (if any.)
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Notes: Recipe can be sized up or down depending on needs.
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Basic formula per pound is 1/4 cup fruit filling, 1 clove of garlic, roughly 1/3 tablespoon seasonings, and 1/2 cup chicken stock.
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Cooking times will need to be adjusted, depending on weight of the roast.
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Slow roast pork for 30 minutes per pound or until a meat thermometer reads 160 degrees F.
