Whole Roasted Pork Lion Wrapped with Pancetta & Stuffed with Dried Fruit

Serves 8

4-5 lb pork loin, center-cut, trimmed of fat
1/2 lb pancetta, sliced thinly
20 dried apricots
1/4 lb golden raisins
1 750ml bottle of dry red wine
1 small bunch of sage, finely chopped
1 small bunch of thyme, finely chopped
salt and pepper to taste

Macerate the apricots and golden raisins in separate bowls in enough wine to cover until soft (approximately 1 hour).

Preheat oven to 325 degrees.  Lay the pork loin onto a cutting board.  Keeping the knife parallel to the board, slice lengthwise, leaving a 1/2 inch thickness on the other side (do not slice all the way through).  Open up the pork loin like a book.

Place a layer of apricots down the center of the butterflied loin, then cover with a layer of raisins.

Close the loin back to its original shpae, tie in 3-4 places with string and season thoroughly with sage, thyme, salt and pepper.  Wrap the strips of pancetta around the width of the entire loin until it is completely covered.

Roast in a 325^o F. oven, turning once while cooking to brown both sides, until medium doneness (about 40 mintes).  Remove from the oven and let rest in a warm spot.