|1 1/3 cups||finely chopped red onion|
|1/2 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|
|1/4 cup||fresh orange juice (about 1 orange)|
|2 tablespoons||minced fresh parsley|
|1 tablespoon||chopped fresh thyme|
|1 tablespoon||chopped fresh rosemary|
|1/4 teaspoon||freshly ground black pepper|
Preheat oven to 425°.
To prepare stuffing, heat a large skillet coated with cooking spray over medium heat. Add onion, celery, and garlic; cook 7 minutes or until tender, stirring frequently. Remove from heat. Stir in dried plums and next 8 ingredients (dried plums through 1/4 teaspoon pepper); set aside.
Slice pork lengthwise, cutting to, but not through, other side. Open halves, laying pork flat. Place plastic wrap over pork; pound to 1/2-inch thickness using a meat mallet or rolling pin.
Spread stuffing over pork, leaving a 1-inch border. Roll up tightly; secure at 1 1/2-inch intervals with twine. Rub pork with 1/4 teaspoon salt and 1/4 teaspoon pepper. Place pork on a rack in a broiler pan coated with cooking spray.
Bake at 425° for 40 minutes or until a meat thermometer inserted in center of pork registers 155°, turning the pork after 20 minutes. Place pork on a cutting board; let stand 10 minutes. Cut into thin slices.
To prepare sauce, whisk together the flour and 1/4 cup broth. Place roasting pan over medium heat. Add port, stirring to loosen browned bits. Whisk in flour mixture, mustard, and 1 1/4 cups broth. Cook 2 minutes or until slightly thick, stirring frequently with a whisk. Stir in 1/4 teaspoon salt and 1/8 teaspoon pepper. Serve with pork. Garnish with parsley, if desired.
Makes 8 servings (serving size: 3 ounces pork and 3 tablespoons sauce)
Nutrition: CALORIES 268; FAT 8g (sat 1.7 g); PROTEIN 26.2 g; CHOLESTEROL 74 mg; SODIUM 489 mg; IRON 2.5 mg; CARBOHYDRATE 20.1 g