Title: Stuffed roast pork
 Categories: Magazine, Meats, Entree
      Yield: 8 Servings
 
    1/4 c  Golden raisins
      6    Dried apricot halves;
           .  coarsely chopped
      3 md Pitted prunes; coarsely
           .  chopped
      2 oz Pecan halves
      3 cl Garlic; minced
      2 tb Dry red wine
  1 1/4 lb Pork tenderloin
    1/4 ts Salt
    1/4 ts Black pepper; fresh ground
 
  1. In small bowl, combine raisins, apricots, prunes, pecans, garlic
  and wine, set aside for 5 minutes.
  
  2. Preheat oven to 350øF. With a long sharp knife, cut a lengthwise
  slit to within 1/2'' of bottom of the tenderloin to form a pocket.
  Stuff with fruit mixture; tie with kitchen string in several places
  to enclose filling. Place on rack and sprinkle with salt and pepper.
  
  3. Roast 25-30 minutes, or unbl meat thermometer reaches 160øF. Let
  stand 5 minutes before cutbng into 1/2'' slices.