Instructions

Preheat oven to 170-180C (160C fan-forced).
Soften the apricots and cranberries by combining with the apple juice. Combine stuffing mix with the fruit.
Wash and pat the pork loin dry. Slice lengthways to create a pocket. Season with salt and pepper inside and out.
Drain fruit and stuff stuff inside loin. Tie with cooking string, then rub with fresh thyme.
Heat oil in a roasting pan, sear the meat on all sides. Remove meat from the pan.
Deglaze pan with the wine and pour in chicken stock.
Return meat to pan, add bay leaves and peppercorns and braise for 90 minutes, basting with pan juices occasionally to prevent meat drying out. Remove from oven and allow to rest.
Strain pan juices, season to taste and thicken with cornflour if desired.
Slice pork and serve with either pork gravy or the gravy from the juices.