Apple-filled Pork Roast

		Cooking spray
1/3 cup		chopped onion
1 cup		sliced mushrooms
1/2 tsp		dried thyme
1/8 tsp		dried rosemary, crushed
1 cup		diced peeled Rome apple (about 1/2 pound)
1/4 tsp		grated lemon rind
1 tsp		fresh lemon juice
1/8 tsp		salt
1/8 tsp		pepper
8		large pitted prunes, diced
1		lean, (2-pound) boned pork loin roast
1/2 tsp		dried thyme
1/4 tsp		dried rosemary, crushed
1/8 tsp		salt
1/4 cup		apple juice
		Rosemary sprigs (optional)

1	Preheat oven to 325°.
2	Coat a large nonstick skillet with cooking spray; place over medium heat until hot. Add onion; sauté 2 minutes. Add mushrooms, 1/2 teaspoon thyme, and 1/8 teaspoon rosemary; sauté 3 minutes. Add apple and next 5 ingredients (apple through prunes); sauté 2 minutes or until apple is crisp-tender. Set aside.
3	Trim fat from pork roast. Cut a wide, deep pocket in side of roast. Stuff the apple mixture into pocket. Tie roast at 1-inch intervals with heavy string. Sprinkle roast with 1/2 teaspoon thyme, 1/4 teaspoon rosemary, and 1/8 teaspoon salt.
4	Place roast on a broiler pan coated with cooking spray. Insert meat thermometer into roast. Bake at 325° for 1 hour and 20 minutes or until meat thermometer registers 160°, basting frequently with apple juice. Garnish roast with rosemary sprigs, if desired.