INGREDIENTS

INSTRUCTIONS

Cover the prunes with 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 one-half of the cooked prunes and apricots in the slits. Tie up
the meat into a roast. Insert a meat thermometer. Place the meat on a
roasting rack in a pan and place 1 cup of water in the bottom of the pan.
Additional water may be needed to prevent drying. Roast in a preheated
325-degree oven for 1-1/2 to 1-3/4 hours. Remove the meat when the
thermometer registers 155 degrees. While roast is cooking, place all sauce
ingredients in a small saucepan and bring to a simmer. Cook for 5 minutes.
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
tablespoon cornstarch dissolved in 2 tablespoons water, stirred into the
sauce while it is simmering.
Comments: This is another dish offered in the home of my Swedish friend
Joanne Klein. She is a terrific cook and adds dried fruits to get the
characteristic sweet Swedish flavor of this dish.
Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 08-14-1991 issue -
The Springfield Union-News
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
07-10-1994
Recipe by: Joanne Klein
Converted by MM_Buster v2.0l.

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