Preheat oven to 375 degrees Fahrenheit and line a baking dish with parchment paper.
In a small mixing bowl, combine salt, pepper, Italian seasoning, dried parsley (optional), paprika, and olive oil. Mix well and set aside. Dice the prunes and dried apricots and mix them together with the dried cranberries.
Prepare the meat for rolling: using a small sharp knife, trim any fat and silver skin on the meat. Be careful not to take off any meat, when you trim the fat. Using a large, sharp knife, cut down along the center of the long side of the pork, so the meat unfolds, being careful not to cut all the way through (otherwise you'll just end up with two pieces of meat). Make another slit on each parallel side of the middle cut. This will open the sides of the meat as well. Cover the meat with plastic wrap and, using the flat side of a meat pounder, pound the pork to flatten it out, thin enough to roll (about 1/2 ").
Rub the seasoning mix over both sides of the pork. Top inside of the loin with the dried fruit, leaving about 1.5 inches on one of the long sides. Roll up the meat tightly over the dried fruits and secure seams with toothpicks.
Place tenderloin roll onto the baking dish and bake uncovered at 375 degrees Fahrenheit for approximately 30 minutes, or until internal temperature reaches 145 degrees Fahrenheit in the thickest part of the pork roll.
Allow the roll to rest out of the oven for at least 10 minutes before slicing and removing toothpicks. Brush with drippings.
Notes
- yields 6 servings as an appetizer and 3-4 servings as a main dish.- more dried fruits can be added for sweeter pork tenderloin