Roast Pork Loin with Dried Fruit

DRIED FRUITS SUCH as cherries, apricots, raisins, prunes, and apples have a concentrated sweet-tart flavor that is a delicious complement to a savory, juicy pork loin roast—and recipes combining the two abound. But for some reason, these recipes nearly always call for stuffing the roast with the fruit. I’ve often felt that this method is unnecessarily complicated and the results usually aren’t worth it. Placing the dried-fruit stuffing securely inside the roast requires tricky butchery. Plus, stuffing a roast makes it harder