Norwegian Stuffed Pork Loin

1/2 C. (118 ml) dried apricots 
1/2 C. (118 ml) dried apples 
2 T. (30 ml) raisins 
1/2 C. (118 ml) bread crumbs 
2 oz. (59 ml) rum 
2 oz. (59 ml) red wine 
2 T. (30 ml) diced shallots 
4 lb. (1.8 K) boneless pork loin 
salt and pepper to taste

Preparation

Dice fruit and combine with all ingredients except pork. Cut a slit all the way through the length of the pork loin, big enough to accommodate the stuffing. Stuff the loin and season. Place loin in a rotisserie basket and cook at 325 F (162 C) for 1 hour or to the desired temperature, hold at 160 F (71 C) until served.

Slice and serve with lyonnaise potatoes and roasted root vegetables.