The roast can be either rolled or center stuffed, either way this stuffing is the perfect sweet and savory stuffing for a pork loin roast.
Chop the dried fruits into 1/4-1/2" cubes, add to a small saucepan, add the Marsala wine, bring the liquid to a boil, slowly boil the fruit for 3-5 minutes. Take off the heat and let cool in the liquid
Either open the loin roast by continuing to cut along the long side until the roast is open flat OR with a long knife cut a cross into the center of the meat and with the end of a wooden spoon stretch the hole until it becomes a large well. Leave the opposite end closed, let roast come to room temperature
In a nonstick pan, add the butter, apple, chopped leeks and sausage meat, cook on medium low heat until the leeks and apple start to soften and the sausage starts to lightly brown.
Using a small strainer large enough to hold the dried fruit, drain the cooked Marsala from the fruit, reserve the cooked Marsala
Add the cooked fruit to the leek, apple, sausage mixture, season and adjust salt and pepper, cook until the mixture becomes soft and sticky. About 5 minutes. Let cool
Fill the cavity of the pork loin with the filling, pack the stuffing tightly into the cavity. The stickiness of the dates will help hold together the filling. If using the jelly roll method spread the filling onto the loin, roll the loin and tie with kitchen twine
Once the filling is tightly inside the pork loin, salt and pepper the exterior of the loin. In a dutch oven large enough for the roast, add olive oil on a medium heat, brown the roast on all sides, being careful not to let the filling come out. When the roast is browned add the reserved Marsala, the sage leaves, turn the heat down to a simmer and let the roast cook for 45-55 minutes covered, gently turning occasionally until the liquid is reduced. Note if you need more liquid either add water or broth.
Remove the roast from the sauce, let sit for at least 15 minutes. Thinly slice and place on a platter, add pan juices.