Here's one for pork with apples and plums:
1 rolled pork roast, sized appropriately for your crowd
3-5 apples, depending on the size of the roast
3-5 plums, depending.
salt
pepper
Have your butcher cut a pocket in the meat for stuffing. If you don't have an obliging butcher, that's okay. You can cut it yourself.
Unroll the meat and season it inside and out. The fatty side is out.
Chop the apples and plums into medium size pieces (1-1.5cm on a side) and spread in the middle of the roast. leave enough room to roll it back up.
Roll it back up. You'll need to tie it together with kitchen string. There's a really neat contnuous tie that you can do, described <a href=http://www.allrecipes.com/cb/sbs/tieroast/default.asp>here</a>.
You will probably end up with quite a bit of extra plums and apples. This is good. Put the chopped fruit in a pot with some water, and simmer them until they break down. This is essentially applesauce, but the plum skin will stain it purple.
Roast the roast in a glass dish with some white wine in the bottom, fat side up. 350 F will do nicely. It'll take a while, so I reccomend a leave-in meat thermometer.
Tasy meat. yum.