Soak dried fruits in the agruadiente for at least 30 minutes. Slice pork loin in half without going all the way through (butterflied); set aside. In a hot pan cook ham 5 minutes until crispy. Add onion, carrot, and celery, cook 10 minutes until caramelized. Add spices, drained dried fruits, and parsley; mix thoroughly; set aside to cool. In a blender puree tamarind, garlic, chipotle, vinegar, sugar, bay leaves and water. Rub puree over pork. Place stuffing inside pocket of pork; secure with butcher twine. Roast in preheated 375 degree oven for 1 hour or until meat registers 170 degrees. Slice and serve.;
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