| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Pork | 8 | Servings | |
INGREDIENTS
| 3 | lb | Boneless pork loin roast |
| 12 | md | Pitted prunes |
| 1 | lg | Granny Smith apple |
| 1 | ts | Lemon juice; freshly squeezed |
| 2 | Cloves garlic; slivered | |
| Salt and pepper | ||
| 1 | ts | Thyme; crushed |
| 3/4 | c | Dry white wine |
| 1/4 | c | Cream |
| 1 | tb | Red currant jelly |
INSTRUCTIONS
Have your butcher prepare roast for stuffing. Place prunes in a saucepan, cover with water, and bring to a boil. Remove from heat and allow prunes to soak 30 minutes. Drain. Peel and cube apple. Toss pieces in lemon juice to cover. Mis with prunes. Preheat oven to 350F. Stuff roast with prune mixture. Tie loin with kitchen string, at one inch intervals to close and hold shape. Make small incisions in outer fat and insert slivered garlic. Sprinkle top of roast with salt pepper, and thyme. Pour wine and cream into a roasting pan on top of the stove. Bring to a simmer, whisking briskly. Add roast cover, and bake in the oven 90 minutes. Remove loin and let rest on a heated platter. Skim the fat from cooking juices, bring juices to a boil, stiring constantly until reduced to one cup. Remove from heat and stir in currant jelly. Blend thoroughly. Untie roast, carve off fat, and slice. Pour sauce onto warm serving plates and top with loin slices. Serve immediately. Recipe by: Delicious Decisions/tpogue@idsonline.com Posted to recipelu-digest Volume 01 Number 331 by Terry Pogue <tpogue@idsonline.com> on Dec 1, 1997
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