Fruit-Stuffed Pork Roast with Apples

For stuffing: In a small saucepan combine dried fruit, apple juice, and 1/4 cup vinegar. Bring to boiling over medium-high. Boil gently, uncovered, 2 minutes. Remove from heat. Let stand 30 minutes. Stir in chopped onion, chopped thyme, and the salt and black pepper.

Preheat oven to 425°F. To butterfly pork loin: Place roast, fat side down, on a large cutting board. Using a long, sharp knife (like a boning or carving knife), cut lengthwise down the center of the meat, leaving 1/2 inch uncut along bottom to keep the sides together. Place knife at the base of the V with blade perpendicular to the first cut. Using shallow slices and the cutting board as a guide, cut through the left side, maintaining a 1/2- to 3/4-inch thickness and unrolling it as you go. Repeat on the other half, making shallow slices and unrolling until you have a flat surface and a relatively even thickness across the entire piece of meat. If some areas are thicker than others, lay a piece of plastic wrap on top and pound the thick spots using the flat side of a meat mallet.

Season meat lightly with additional salt and pepper. Spoon stuffing onto meat. Starting from a short side, roll up into a spiral. Tie securely with 100% cotton kitchen string.

Place onion wedges in a shallow roasting pan. Drizzle with 1 tablespoon melted butter and the olive oil; toss to coat. Arrange onion wedges in an even layer. Place meat on top. Season roast with additional salt and pepper.

Roast, uncovered, 30 minutes. Reduce oven temperature to 325°F; roast 30 minutes more.

Meanwhile, in a small saucepan melt jelly over low. Remove from heat. Stir in remaining 1 tablespoon vinegar.

Place apple wedges in a medium bowl. Drizzle with remaining 1 tablespoon melted butter; toss to coat. Arrange apples in roasting pan around roast. Brush meat, onions, and apples with jelly mixture. Roast 30 to 45 minutes more or until a thermometer inserted in meat registers 145°F. Remove from oven. Cover meat with foil; let stand 15 minutes before slicing. If desired, top with additional thyme. Serve with onions and apples. Makes 10 servings.