Pork Loin with Dried-Plum Stuffing

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 tbsp. grated orange rind
1/4 cup fresh orange juice
2 tbsp. minced fresh parsley
1 tbsp. chopped fresh thyme
1 tbsp. chopped fresh rosemary
1/2 tsp. salt
2lbs. pork loin, trimmed
1/4 tsp. salt

Sauce:
1 tbsp. flour
1½ cups chicken broth
1/4 cup port
1 tbsp. Dijon mustard
1/4 tsp. salt

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 and next 7 ingredients;
set aside.

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

Spread stuffing over pork, leaving a border. Roll up tightly; secure with twine.
Rub pork with 1/4 tsp. salt. Place pork on a rack in a broiler pan coated
with cooking spray. Bake at 425° for 40 minutes or until a meat thermometer
inserted in center of pork registers 155°, 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 broth. Cook 2 minutes or until slightly thick, stirring
frequently with a whisk. Stir in 1/4tsp. salt. Serve with pork.