Really too easy with those great Costco pork loins.  Cut one into the size and weight that would be useful (about 1/4 to 1/3 pound per serving).  Fill and tie them. and freeze them.  Dinner in a hurry!  I like to serve them with cinnamon applesauce or a fruit salsa.

Ingredients: 

• 2 pounds boneless pork loin roast (not the little tenderloin)
• 8 – 12 oz dried fruit (could be all apricots, apples, cranberries, etc. or mixed variety)
• 1 tsp salt
• 1/2 tsp black pepper
• 1 c apple juice (or other fruit juice)
• string (or those fancy rubber bands you can cook with)

Directions: 

1. Preheat the oven to 400°.
2. Butterfly the pork loin. Slice it in half lengthwise almost all the way through, leaving a hinge of uncut meat.
3. Set the pork loin on a work surface, opening them like a book, with the cut side up.
4. Season the inside of the pork loin generously with salt and pepper.
5. Cover one half the pork loin with a generous layer of fruit.
6. Close up the pork loin and tie it with kitchen twine at 1 1/2-inch intervals.
7. Tuck in any fruit sticking out the side or ends.
8. Season the outside of the pork loin  with salt and freshly ground pepper.
9. Pour 1/2 cup juice in pan.
10. Add pork loin.
11. Roast the loin for 30 minutes.
12. Baste with the pan juices and add the remaining 1/2 cup cider to the pan.
13. Continue to roast, basting at least twice with the pan juices at regular intervals, until the meat is firm to the touch and pale pink when cut in the thickest portion, or until an instant-read thermometer inserted into the thickest part of the meat registers 150°F, about 45 minutes more. Be sure not to overcook.  Modern pigs do not have as much fat in their meat as their ancestors did.
14. Let rest 15 minutes before carving.
15. Don’t forget to remove the string!

This can also be cooked in the microwave – it will brown enough to look good.  About 15 – 20 minutes but check with the thermometer.

Grill it too.  Trust your thermometer.

Serves:  6-8

Source:   I made it up.