7-9 lb. whole pork loin
1 lg. can crushed pineapple
1 (8 oz.) pkg. dried apricots
Salt and pepper
Soy sauce

Put the loin in a pan that is a comfortable size (you may want to cut in half). Cut pockets in the top of the loin about 2-inches apart. Fill pockets with pineapple filling (see below), salt and pepper meat, then sprinkle soy sauce over the top. Bake in a slow oven (about 275 degrees) for about 2 1/2-3 hours. Meat should be very tender (if not, cook longer). Slice pork between the pockets, so each serving has a pocket of filling. Serves approximately 20 people.

FILLING:

Cook the dried apricots with a small amount of water until soft. Mash and combine with crushed pineapple. Should be a little thick. Spoon into pockets in loin. Extra may be spooned over the top, or used in a fruit salad.