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Prep Time: 0 Minutes Cook Time: 2 Minutes |
Ready In: 2 Minutes Servings: 6 |
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Tasty fruity sauce with tender pork. What's Cooking .Ruth Fremes Ingredients:
16 pitted prunes, halved |
16 dried apricots, halved |
1/2 teaspoon allspice |
1/2 orange, zest of, grated |
1/2 orange, juice of |
1/2 lemon, zest of, grated |
1/2 lemon, juice of |
1 cup dry white wine |
4 -5 lbs pork loin, boned and rolled |
1/2 teaspoon black pepper |
1 teaspoon dried sage |
2 tablespoons butter |
1 tablespoon vegetable oil |
1 tablespoon brown sugar |
1 clove garlic, minced |
2 large apples, peeled,cored and sliced |
2 teaspoons cornstarch |
1/2 cup apple juice |
Directions:
1. The night before, place dried prunes and apricots in a bowl.
2. Add allspice, juice and rind of 1/2 orange and lemon and white wine.
3. Stir to combine and soak overnight, covered.
4. The following day, rub pork on all sides with pepper and sage.
5. In a large casserole or Dutch oven, brown pork in butter and oil.
6. Pour soaked fruit mixture over pork.
7. Sprinkle on brown sugar and garlic, cover and simmer 2 hours, basting frequently.
8. Skim off fat.
9. Add sliced apples and cook 20 minutes longer.
10. Remove roast to warm platter.
11. Mix cornstarch and apple juice.
12. Stir in pan juices.
13. Cook until thickened.
14. Slice pork and serve topped with fruit gravy.
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