3 tbsp. butter
1/2 c. chopped apple
1/3 c. chopped onion
1/4 c. chopped celery
1/4 c. chopped dried apricots
2 tbsp. raisins (add a few more if you really like raisins like I do!)
2 c. corn bread stuffing mix
1/4 tsp. dried thyme, crushed
1/4 tsp. dried marjoram, crushed
1/4 tsp. salt
1/8 tsp. pepper
3-3 1/2 lb. boneless pork loin roast

Melt butter in a large skillet. Add apple, onion, celery, apricots and raisins. Cook, stirring frequently for about 5 minutes or until onion is tender. Stir in stuffing mix, thyme, marjoram, salt and pepper.

Lay meat flat side up on a cutting board. Butterfly by cutting in half horizontally almost through to the other side. Cover cut side with plastic wrap and pound to flatten slightly. Remove plastic wrap. Top open roast with stuffing mixture, mounding slightly down the center. Pull sides together and secure in place with toothpicks (wooden) or skewers. Tie meat with string in about 8 evenly spaced placed.

Spray with olive oil spray and season with salt, pepper, garlic and onion powder. Roast in a 325°F oven until nicely browned and internal temperature reads 155-160°F.