Yield: 6 servings
Measure | Ingredient |
---|---|
15 \N | Prunes, dried; pitted |
15 \N | Apricots, dried; pitted |
1½ cup | Water |
1 \N | 3-lb pork loin, almost all |
\N \N | Reserved prunes & |
\N \N | Apricots with juice |
1 cup | Dry white wine visible fat removed |
1 teaspoon | Salt |
¼ teaspoon | Black pepper; freshly ground |
1 cup | Chicken stock, fresh or canned |
\N \N | Pan drippings |
*****SAUCE FOR PORK LOIN****
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 ½ 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 1½ to 1 ¾ 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
Submitted By GAIL SHIPP On 12-20-95