2 oz. butter
1 onion, diced
4 cups cubed white bread
1 cup dried fruits and nuts (found in bulk or packaged)
1 large apple, peeled, cored and chopped
1 tsp. dried thyme
1 cup milk
salt and pepper to taste
3-4 lbs. boneless pork loin, butterflied
1 tsp. Kosher salt
1 tsp. coarse ground black pepper
1 tsp. fennel seed
2 T. Dijon style mustard
2 cups chicken broth
In a saucepan, heat butter and saute onion until soft. Add bread cubes, dried fruits with nuts, apple and thyme. Toss well. Add milk to soften and season with salt and pepper. Place butterflied pork on work surface and spread with stuffing. Roll up jelly roll style and tie in 1″ intervals with kitchen string.
In a small bowl, combine the salt, pepper, fennel seed and mustard. Spread on the pork loin and roast in a 375 degree oven for 1 1/2 hours. After 1 hour, add the chicken broth to pan. Slice the roast, serve with pan drippings over roast. Serves 6-8.