Description This recipe was adapted by Katie G. from a recipe originally found on Epicurious. She recommends stuffing and wrapping the roast at least 24 hours in advance. Instructions: Stuffing: ¼ pound Bella Viva Dried Apricots, cut into ½-inch pieces ¼ pound Bella Viva Dried Zante Currants 2/3 cup ruby port 1 medium onion, finely chopped 1 small shallot, finely chopped 2 cloves of garlic ¾ stick unsalted butter 1 tart apple such as Granny Smith, peeled and cut into ½-inch pieces Roast: 1 6 pound bone-in pork loin roast (10 ribs), frenched, at room temperature 1 hour 9 or 10 bacon slices Port