Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

15 Prunes, dried; pitted
15 Apricots, dried; pitted
1 1/2 c Water
1 3-lb pork loin, almost all
- visible fat removed
1 ts Salt
1/4 ts Black pepper; freshly ground
*****sauce for pork loin****
Reserved prunes
Apricots with juice
1 c Dry white wine
1 c Chicken stock,
- fresh or canned
Pan drippings

Recipe by: The Frugal Gourmet On Our Immigrant Ancestors Cover the
prunes with the water; bring to a boil. Turn off the heat, add the
apricots, and let cool. Drain and reserve the liquid. With a sharp
knife make slits the length of the pork loin. Rub the roast with salt
and pepper and insert 1/2 the cooked prunes and apricots in the
slits. Tie the meat up into a roast. Insert a meat thermometer. Place
the meat on a roasting rack in a pan and place 1 cup water in the
bottom of the pan. Additional water may have to be added to prevent
drying. Roast in a preheated 325 F oven for 1 1/2 to 1 3/4 hours.
Remove the meat when the thermometer registers 155 F. SAUCE: Place
all of the ingredients in a small saucepan and bring to a simmer.
Cook for 5 mins. Puree in a food blender until smooth. Return the
sauce to the pan. Bring to a simmer before serving. You may want to
thicken the sauce with 1 Tbs of cornstarch dissolved in 2 Tbs of
water, stirred into the sauce while simmering.

Posted by Dan Klepach

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