1 boneless whole pork loin roast (about 2-1/2 pounds)
1 ½ cups fresh or frozen blueberries, raspberries, sliced strawberries, plums or cherries(any combination)
2 garlic cloves, cut into slivers
1/4 cup butter or margarine, melted
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup red wine or chicken broth
1 tablespoon brown sugar
1 tablespoon seedless raspberry jam
Cut a horizontal slit through the center of the pork roast to within
one-half inch of the opposite side; open roast so it lies flat.
Combine the fruit; place on one side of roast. Fold other side of meat over filling; tie securely with kitchen string.
Cut slits in roasts; insert garlic slivers.
Place in an ungreased shallow baking pan. Drizzle with butter; sprinkle with oregano, salt and pepper.
In a small bowl, combine the wine or broth, brown sugar and jam. Drizzle over roast.
Bake, uncovered, at 350° for 75-80 minutes or until a meat thermometer reaches 160°. Let stand for 10 minutes before slicing.
Yield: 8-10 servings.