Fruit-Stuffed Pork Roast with Pineapple-Ginger Sauce

1. Stuffing: In a mixing bowl pour enough boiling water over fruit, onion, and vinegar to cover. Let stand for 30 minutes; drain well.

2. Add bread crumbs, margarine or butter, salt, pepper, and cloves to fruit. Toss gently to mix.

3. Pork Roast: Untie roast to separate the two loins; trim fat. To butterfly each loin for stuffing, make a single lengthwise cut down the center of the loin, cutting to within 1/2 inch of the other side. Spread open. Make another lengthwise slit to the right of the first cut and a third slit to the left. Cover each loin with clear plastic wrap. Pound with a meat mallet to 1/2- to 3/4-inch thickness.

4. Place meat rectangles side by side with long sides overlapping about 1 inch.

5. Sprinkle with salt and pepper. Spread stuffing onto meat. Starting from one long side, roll up the meat and stuffing jelly-roll style, rolling the second rectangle of meat into the first rectangle. Tightly retie the roast. Place the meat on a rack in a shallow roasting pan. Insert a meat thermometer.

6. Roast in a 325 degree F oven for 1-1/4 to 2-1/4 hours or until the thermometer reads 160 degrees F (medium) to 170 degrees F (well done). If desired, brush with jelly the last 15 minutes.

7. Cover meat with foil; let stand for 15 minutes before carving. Slice and serve with Pineapple-Ginger Sauce; garnish with fresh crab apples and thyme, if desired. Makes 10 to 12 servings.