For stuffing, in a mixing bowl pour enough boiling water over fruit, onion, and vinegar to cover. Let stand for 30 minutes; drain well.

Add bread crumbs, margarine or butter, salt, pepper, and cloves to fruit. Toss gently to mix.

Untie roast to separate the two loins; trim fat. To butterfly each loin for stuffing, make a single lengthwise cut down the center of the loin, cutting to within 1/2 inch of the other side. Spread open. Make another lengthwise slit to the right of the first cut and a third slit to the left. Cover each loin with clear plastic wrap. Pound with a meat mallet to 1/2- to 3/4-inch thickness.

Place meat rectangles side by side with long sides overlapping about 1 inch.

Sprinkle with salt and pepper. Spread stuffing onto meat. Starting from one long side, roll up the meat and stuffing jelly-roll style, rolling the second rectangle of meat into the first rectangle. Tightly retie the roast. Place the meat on a rack in a shallow roasting pan. Insert a meat thermometer.

Roast in a 325 degree F oven for 1-1/4 to 2-1/4 hours or until the thermometer reads 160 degrees F (medium) to 170 degrees F (well done). If desired, brush with jelly the last 15 minutes.

Cover meat with foil; let stand for 15 minutes before carving. Slice and serve with Pineapple-Ginger Sauce; garnish with fresh crab apples and thyme, if desired. Makes 10 to 12 servings.

In a medium saucepan stir together 3/4 cup packed brown sugar and 2 tablespoons cornstarch. Stir in 3/4 cup unsweetened pineapple juice, 1/4 cup balsamic vinegar or white wine vinegar, 1-1/2 teaspoons grated gingerroot, and 1/4 teaspoon salt. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Makes about 1-1/3 cups sauce.

To prepare the sauce up to two days ahead, cool slightly in a storage container. Cover the surface with clear plastic wrap and refrigerate. Just before serving, transfer to a saucepan and cook and stir over low heat until heated through.