| How To Cook: |
|
|
1. 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.
|
2. 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.
|
3. 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.
|
4. Additional water may have to be added to prevent drying. Roast in a preheated 325°F oven for 1½ to 1¼ hours. Remove the meat when the thermometer registers 155°F.
|
|
SAUCE FOR PORK LOIN:
|
1. Place all of the ingredients in a small saucepan and bring to a simmer. Cook for 5 minutes.
|
2. Puree in a food blender until smooth. Return the sauce to the pan. Bring to a simmer before serving.
|
3. You may want to thicken the sauce with 1 tablespoon of cornstarch dissolved in 2 tablespoons of water, stirred into the sauce while simmering.
|
