Pork Roast With Sausage, Fruit And Nut Stuffing

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1/4 cup pine nuts

1/4 cup walnut halves

1 cup brandy

12 dried apricots

12 pitted prunes

1 teaspoon finely grated clementine zest

1 pound butifarra or sweet Italian sausage, meat removed from the casings

1/4 cup extra-virgin olive oil

4 garlic cloves, minced

Salt and freshly ground pepper

Two 6-rib pork loin roasts (8 1/2 pounds total)

1 1/2 teaspoons minced thyme

1 1/2 teaspoons minced rosemary

3 tablespoons all-purpose flour

2 cups chicken stock or low-sodium broth

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