Tamarind Adobe Pork Loin with Dry Fruit Relleno (Stuffing)

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1/4 cup dried apricots

2 tablespoons golden raisins

1/4 cup dried apple

2 cups agruadiente (anise flavor liqueur)

1 whole boneless pork loin

1 cup dried serrano ham, 1/4-inch dice

1/4 cup diced onion

1/4 cup diced carrot

1/4 cup diced celery

1 tablespoon ground cumin

1/2 teaspoon ground cloves

1 tablespoon ground coriander

1/4 cup chopped parsley

1/4 pound tamarind pulp (without seeds)

2 tablespoons chopped garlic

1 can chipotle in adobo

1 tablespoons white vinegar

1 teaspoon sugar

2 bay leaves

1/4 cup water