2½ lbs. boneless pork loin
Salt and pepper to taste
¼ cup golden raisins
¾ cup coarsely chopped dried apricots
½ cup coarsely chopped dried cherries
1¼ cup white wine, divided
¼ cup coarsely chopped black walnuts
1 cup coarsely chopped flat-leaf parsley, plus more for garnish
6 Tbsp. unsalted butter, divided
2 Tbsp. olive oil
4 Tbsp. all-purpose flour
¾ cup chicken stock
2 Tbsp. roasted garlic paste
Preheat the oven to 375 degrees.
Using a thin-bladed knife, cut an opening for the stuffing lengthwise through the center of the pork loin. Cut from each end of the roast, then slide a wooden spoon handle through the middle to make sure the hole goes all the way through the roast. Lightly salt and pepper the outside of the roast and store covered in the refrigerator until ready to stuff.
Combine the raisins, apricots and cherries in a small bowl. Heat 1 cup of the wine in a medium sauce pan just to the boiling point. Remove from the heat, add the dried fruits, cover and let stand for 30 minutes.
Toast the black walnuts in a skillet over medium-high heat, shaking the pan constantly, until the walnuts are lightly toasted and fragrant. Set aside.
In a medium bowl, thoroughly combine the fruit mixture, the walnuts and the chopped parsley.
Using the handle of a wooden spoon, stuff the prepared pork loin with the fruit mixture, working the stuffing in from each end towards the center.
In a large skillet, melt 2 tablespoons butter over medium heat, then add the olive oil. Increase the heat to medium-high, and sear the pork loin on all sides.
Transfer the loin to a large baking pan. (If using a glass pan, reduce the oven temperature to 350 degrees.) Roast, uncovered, for 35 to 45 minutes or until the center of the roast registers 160 degrees. Be sure to stick the thermometer in the meat rather than the stuffing. Remove to let stand for 10 minutes.
Melt the remaining 4 tablespoons butter in a small saucepan over medium heat, add the flour and stir constantly until the roux is a light caramel color.
In a small bowl, combine the chicken stock, ¼ cup white wine and garlic paste, then pour slowly into the roux, stirring constantly until the sauce is smooth. If the sauce is too thick, add more stock.
Slice the roast into rounds, arrange on a platter and top with the sauce. Sprinkle with chopped parsley and serve.