Fruit & Walnut Stuffed Pork Loin

1/2 cup dry red wine

1/4 cup dried sour cherries (couldn't find sour, used sweetened)

1/4 cup dried apricots

1/4 cup chopped dried plums

2 tablespoons Triple Sec

1/3 cup finely chopped walnuts

2 tablespoons chopped shallots (I used scallions)

1 1/4 teaspoons salt, divided

1/2 teaspoon grated lemon rind (I used peel)

2 (1 ounce) slices French bread (I used 2 oz bread crumbs - sue me!)

1 teaspoon chopped fresh thyme (guess what - I used dried)

1/4 teaspoon freshly grated black pepper

2 cloves garlic, minced

1 (2 1/2 pound) boneless center-cut pork loin roast, trimmed

2 tablespoons Dijon mustard

cooking spray

Preheat oven to 400

Combine 1st 5 ingredients in a medium microwave-safe bowl; microwave at HIGH 2 minutes. Let stand 10 minutes or until fruit is plump. Drain through a sieve, reserving fruit mix. Combine mix, walnuts, shallots, 1/4 t salt and rind.

Combine 1/4 t salt, French bread, and next 3 ingredients (through garlic) in food processor; process till fine crumbs. 

Cut pork in half lengthwise - here's where I get confused. You're supposed to pound it thin and then roll up the fruit in the center. Then coat the outside of the rolled up pork with mustard and then the bread crumbs. 

Bake at 40 for 55 minutes or till middle registers 155 degrees. Let it stand for 10 minutes and cut into 1/2 inch thick slices. 

(I couldn't get it to roll, so I made a stacked version. Worked well, but awkward, and was so, so tasty!!)