Ingredients for Stuffing

• 1 1/3 cups finely chopped red onion
• ½ cup finely chopped celery
• 2 garlic cloves, minced
• 1 cup finely chopped dried plums
• 1/3 cup finely chopped pecans
• 1 tablespoon grated orange rind
• ¼ cup fresh orange juice (about 1 orange)
• 2 tablespoons minced fresh parsley
• 1 tablespoon chopped fresh thyme
• 1 tablespoon chopped fresh rosemary
• ½ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• 1 pork loin, trimmed
• Preheat oven to 425°F

To prepare stuffing, sauté onion, celery, garlic for about 7 minutes until tender. Stir in dried plums and next 8 ingredients.  Set aside.

Create hole in pork loin and stuff with stuffing.

Rub pork with salt and pepper and bake for 40 minutes or until meat thermometer inserted in center of port registers 155°F.

Place pork on cutting board and let rest for 10 min before serving.

Ingredients for Sauce

• 1 tablespoon flour
• 1 ½ cups chicken broth
• ¼ cup port
• 1 tablespoon Dijon mustard
• ¼ teaspoon salt
• 1/8 teaspoon pepper
• flat leafed parsley (optional)

To prepare sauce, whisk together the flour and ¼ cup broth. Place roasting pan over medium heat. Add port, stirring to loosen browned bits. Whisk in flour mixture, mustard, and 1¼ cups  broth. Cook 2 minutes or until slightly thick, stirring frequently with a whisk. Stir in salt and pepper.