Ingredients
1 boneless whole pork loin roast (about 2-1/2 pounds)1/2 cup chopped pitted dried plums (prunes)1/3 cup each fresh or frozen blueberries, raspberries and sliced strawberries2 garlic cloves, cut into slivers1/4 cup butter, melted1/2 teaspoon dried oregano1/4 teaspoon salt1/4 teaspoon pepper1/2 cup red wine or chicken broth1 tablespoon brown sugar1 tablespoon seedless raspberry jam
Preparation
Make a lengthwise slit down the center of the roast to within 1/2 in. of bottom. Open roast so it lies flat; cover with plastic wrap. Flatten to 3/4-in. thickness. Remove plastic; Combine the fruit; place on one side of roast. Close roast; tie several times with kitchen string and secure ends with toothpicks.
Cut slits in roasts; insert garlic slivers. Place in an ungreased shallow baking pan. Drizzle with butter; sprinkle with oregano, salt and pepper.
In a small bowl, combine the wine or broth, brown sugar and jam. Drizzle over roast. Bake, uncovered, at 350° for 75-80 minutes or until a thermometer reaches 160°. Let stand for 10 minutes before slicing.
