Place pork loin in a large sealable plastic bag. Combine oil, lemon juice, oregano, salt, pepper and 6 cloves minced garlic; pour over pork in bag. Seal bag and refrigerate overnight. Remove pork from marinade; discard marinade. Preheat barbecue on

Place pork in large plastic bag, non-metal or sealable container. In a small saucepan, combine 1 cup/250 mL EACH hot pepper jelly, vinegar and apple juice. Heat until jelly melts; pour over pork in bag. Seal and refrigerate 12 to

With a small, sharp knife, make small slits in roast; insert garlic slivers and rosemary leaves in each slit. Combine sugar, anise or caraway seeds, salt and pepper; rub over pork, including ends. Place roast on rack in shallow roasting

Untie pork roast; slice horizontally, about 3/4 of the way through so it opens like a book. In butter or margarine, sauté onion until softened. Stir in spinach. Cover and cook 2 minutes. Uncover and cook until liquid evaporates. Stir

To make stuffing, combine dates, apricots, pecans, garlic, thyme, 1 Tbsp/15 mL molasses and pepper; set aside. Double-butterfly the pork roast: cut lengthwise almost through the roast. Open like a book. Starting in the centre, parallel to the original cut,