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Stuffed Roast Pork

2 garlic cloves (chopped)
1 1/2 cups bread crumbs
4 dried figs (chopped)
2 fresh apricots (chopped)
6 black olives (chopped)
1/4 cup pecans (chopped)
1 tsp. lemon juice
1 tsp. fresh parsley (chopped)
1 egg yolk
3 lbs. boned loin of pork
salt and pepper to taste

Add onion and garlic, cook until softened. Stir in bread crumbs,
figs, apricots, olives, pecans, lemon juice, parsley, and egg yolk.
Season to taste. Cut pork in half, almost to the end. Stuff bread
crumb mixture into pork. Pour remaining oil into a small roasting
pan. Roast one hour or until desired doneness.

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