Fruit-Stuffed Loin of Pork

Stuff w/ prune apricot minced onion mayo bread crumbs in roulade: ~ 1 C. . Marsala honey clementine juice.<2lbs, bake at 425 ~40 minutes on rack. Sweetness not overpowering, super moist. And timing good for roastie Yukons. With big wedges Honey Crisp and carrots 🥕 on the sheet pan. Success for this solo cook is delicious dinner and only meat leftover...reheat on scalloped potatoes or in stuffing?

Or, as alternative to the cookbook instruction, see this from article that linked w/the NYT Cooking recipe. Between step 1 and 2, per the article, see this: "...stuffing the pork loin with apricots and prunes by cutting a long slit in the meat lengthwise, nestling the dried fruit in between the two halves of the loin, and binding the whole thing up with cooking twine." You have to create a pocket with knife (or original recipe) or cut a slit, to get the fruit in per step 2.

I made some arbitrary cooking method changes along the way: I Sous vide the pork with the full recipe for 2.5 hours at 137 degrees. Deliciously moist and tender. I used the Madeira/molasses sauce in the sous vide bag and then poured it over the pork when served. Next time, I’ll reduce the sauce to thicken it to accentuate the flavors. Highly recommend.