1/4 cup minced onion
3 tbsp butter or margarine
2 cups cubed bread
8 1/2 ounce sliced pineapple
1/2 cup diced dried apricots
1/4 cup diced celery
2 tbsp minced parsley
1/2 tsp salt
1/4 cup water
2 pounds freshly ground lean pork
2 eggs
1 cup soft broad crumbs
1 tsp seasoned salt
1/4 tsp black pepper
1 tbsp butter or margarine
1/3 cup brown sugar, firmly packed
1 tsp vinegar

Saute onion in butter or margarine in large skillet until soft. Add bread cubes; stir over low heat until lightly browned; remove from heat. Drain pineapple; reserve 2 slices and juice; dice remaining slices. Combine diced pineapple, apricots, celery, parsley, salt and water with bread mixture. Blend pork, eggs, bread crumbs, salt and popper. Pat meat mixture evenly and lightly on wax paper to a 12×15″ rectangle. Spread stuffing mixture over meat surface. Roll up, starting with short side, pressing firmly at each turn. Lift with wax paper; place seam side down in shallow baking pan; remove paper. Bake in moderate oven (350° F) 1 hour, 20 minutes. Combine reserved pineapple liquid, butter or margarine, brown sugar, and vinegar in saucepan; bring to boil; baste pork roll several times during baking. Garnish with reserved pineapple slices and whole dried apricots.