Ingredients

Stuffing:
Cooking spray
1 1/3 cups finely chopped red onion
1/2 cup finely chopped celery
2 garlic cloves, minced
1 cup finely chopped dried plums
1/3 cup finely chopped pecans
1 tablespoon grated orange rind
1/4 cup fresh orange juice (about 1 orange)
2 tablespoons minced fresh parsley
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh rosemary
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
One 2-pound pork loin, trimmed
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Sauce:
1 tablespoon all-purpose flour
1 1/2 cups fat-free, less-sodium chicken broth
1/4 cup port (or more broth)
1 tablespoon Dijon mustard
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
Flat-leaf parsley (optional)

Directions

Preheat oven to 425 F.

To prepare stuffing, heat a large skillet coated with cooking spray over medium heat. Add onion, celery and garlic; cook 7 minutes or until tender, stirring frequently. Remove from heat. Stir in dried plums, pecans, orange rind, orange juice, parsley, thyme, rosemary, salt and pepper; set aside.

Slice pork lengthwise, cutting to, but not through, other side. Open halves, laying pork flat. Place plastic wrap over pork; pound to 1/2-inch thickness using a meat mallet or rolling pin.

Spread stuffing over pork, leaving a 1-inch border. Roll up tightly; secure at 1 1/2-inch intervals with twine. Rub pork with 1/4 teaspoon salt and 1/4 teaspoon pepper. Place pork on a rack in a broiler pan coated with cooking spray. Bake at 425 F for 40 minutes or until a meat thermometer inserted in center of pork registers 155 F, turning the pork after 20 minutes. Place pork on a cutting board; let stand 10 minutes. Cut into thin slices.

To prepare sauce, whisk together the flour and 1/4 cup broth. Place roasting pan over medium heat. Add port, stirring to loosen browned bits. Whisk in flour mixture, mustard, and 1 1/4 cups broth. Cook 2 minutes or until slightly thick, stirring frequently with a whisk. Stir in 1/4 teaspoon salt and 1/8 teaspoon pepper. Serve with pork. Garnish with parsley, if desired. Makes 8 servings (serving size: 3 ounces pork and 3 tablespoons sauce).

Nutrition information per serving: 260 cal., 7.8 g total fat (1.7 g saturated), 26.2 g pro., 20.1 g carbo., 2.9 g fiber, 74 mg chol., 489 mg sodium.