1 boneless pork loin (about 3 lb.), butterfly
1/2 tsp. each cinnamon and thyme
2 scallions, chopped
3/4 c. fresh bread crumbs
1/2 c. each: dried cranberries, apricots and golden raisins
1 1/2 c. apple juice
1/2 c. apricot preserves

Heat oven to 350°F. Open pork flat on work surface. Season with salt and pepper; rub in next 2 ingredients. Combine scallions, bread crumbs, fruit and 1/4 cup apple juice. Spread over pork. Roll and tie to secure. Place in rack set in roasting pan; add juice to pan. Roast 35 minutes. Bring preserves and pan juices to a boil. Pour over pork. Roast 15 minutes or until thermometer reads 160°F.

Yields 12 servings.