Roasted Pork Loin with Apples and Prunes

Preheat oven to 375°F (190°C).

Butterfly the pork loin: Place the pork loin on a cutting board. Using a sharp knife, carefully slice the loin horizontally, starting from one long side, being careful not to cut all the way through. Open it like a book to create a flat surface.

In a bowl, combine the diced apples, chopped prunes, thyme, rosemary, minced garlic, salt, and pepper. Mix well.

Spread the apple and prune mixture evenly over the butterflied pork loin.

Carefully roll the pork loin back up, securing it with kitchen twine at 1-inch intervals.

Rub the outside of the pork loin with olive oil and season with salt and pepper.

Place the pork loin in a roasting pan and roast for 45-55 minutes, or until a meat thermometer inserted into the thickest part registers 145°F (63°C).

Remove the pork loin from the oven and let it rest for 10 minutes before carving.

While the pork loin is resting, prepare the pan sauce: Place the roasting pan on the stovetop over medium heat. Add the white wine (or chicken broth) and deglaze the pan, scraping up any browned bits from the bottom.

Stir in the remaining chicken broth and Dijon mustard. Bring to a simmer and cook for 5-7 minutes, or until the sauce has thickened slightly. Stir in the butter.

Remove the twine from the pork loin and slice into 1/2-inch thick slices.

Serve the pork loin with the pan sauce drizzled over the top.