Autumn Pork Loin with Fruit & Nut Stuffing

YIELD: 10-12 entree servings

40 oz. dried apricots, chopped
18 oz. dried apples, chopped
10 oz. baking Zante currants
15 oz. golden raisins
10 oz. slivered almonds, toasted
1 lb. butter
1/2 gal. apple juice
1 1/2 lbs. brown sugar
1 Tbsp. cinnamon
2 tsps. nutmeg
1 1/2 lbs. bread crumbs
1 cup fresh parsley, chopped
5-6 lbs. whole, boneless pork loin (1)

  1. FOR STUFFING: In

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