No matter the time of year, fruit makes a wonderful stuffing when you're looking for something light and sweet as opposed to heavy and savory.
Dried fruit makes the perfect stuffing
I've had fruit as a sauce over chops and as a side for pork loins, but until recently, I'd never considered mincing it and turning it into a stuffing for the meat. But recently while on a trip home, I flipped through Dave Lieberman's cookbook and saw his suggestion. Although I wasn't interested in his choice of fruit (prunes and walnuts), I found the idea inspiring. So I rushed right home and made my own version with pears and dried apricots. It was out of this world and something I'll definitely do again when the stone fruits are in season.
Fruit-stuffed pork loin
Other pork loin recipes