Cut horizontally, halfway from top, down length of pork roast to within 3/4 inch of opposite side; open flat. Cut horizontally from inside edge to within 3/4 inch from left side edge; open flat. Turn pork; repeat cutting from inside edge to outer edge; open flat. If pork is thicken then 3/4 inch, cover pork with plastic wrap and pound until about 3/4 inch thickness. Remove plastic wrap.

Mix mustard and butter. Spread half of mustard mixture on inside surfaces of pork. Mix stuffing and fruit; spread over mustard coated surfaces. Roll roast; tie with kitchen twine. Spread remaining mustard mixture over outside of roast; rub with brown sugar.

Heat oil in 12 inch nonstick skillet over medium high heat. Cook pork in oil until brown on all sides. Lace pork in 4 1/2 to 6 quart slow cooker. Pour apple juice into skillet; cook 2 to 3 minutes to dissolve any caramelized juices in bottom of skillet. Stir in salt and peper; pour ovre pork.
Cook on low setting 6 to 8 hour or until pork is tender.

Tip: If you like, ask your butcher to cut the roast as directed. This will save you a few minutes in preparation time.