1 ln a 10-inch nonstick skillet, heat the oil over moderate heat.
Add the onion and saute, stirring frequently, for 5 minutes or until softened.
Stir in the spinach, basil, and dried fruit; cook, uncovered, for 5 minutes or until most of the liquid has evaporated.
2 Add the toast cubes, walnuts, salt, and pepper, stir until combined, and remove from the heat.
In a glass measuring cup.beat to gether the apple jack and egg white.
Stir into the skillet and set aside.
3 Preheat the oven to 400° F.
Trim the pork loin of excess fat.
Using a sharp knife and beginning at one of the long sides, split the roast almost in half, leaving 1/4 inch uncut at the other long side.
Lay the pork loin open between 2 sheets of plastic food wrap.
Using a meat mallet or a small heavy skillet, pound the pork to an even 5/8 inch thickness.
Remove the plastic food wrap.
Spoon about 2 1/2 cups of the filling down the center of the meat, spreading it evenly and shaping into a log.
Gently wrap both sides of the meat around the filling and temporarily secure the edges with toothpicks.
Tie the meat with string at 1 -inch intervals and remove the toothpicks.
4 Tear off a sheet of heavy-duty aluminum foil about 16 inches long and coat it with nonstick cooking spray.
Place the roast, seam side down, on the foil and wrap, crimping the edges to seal.
Place the remaining stuffing in a covered ovenproof dish and set aside.
5 Place the meat on a baking sheet and roast for 30 minutes.
Reduce the oven temperature to 350° F and place the covered dish of stuffing in the oven.
Open the foil around the roast so that the top and sides can brown and roast an additional 25 minutes or until a meat thermometer inserted into the thickest part of the pork registers 160° F.
Remove the roast and covered dish.
Let the roast stand for 1 5 minutes before carving