Main Entrees Recipes By Letter: A | B | C | D | E | F | G | H | I | J | K | L | M | N | O | P | Q | R | S | T | U | V | W | X | Y | Z

Stuffed loin of pork vouvray

Yield: 8 Servings

Ingredients:

• 4 lb Boneless pork loin
• 1/4 c Apricots dried; chopped
• 1/4 c Prunes pitted; chopped
• 1/4 c Apple; peeled & chopped
• 1/4 c Cranberries; chopped
• 1/2 c Flour
• 1/4 ts Ginger ground
• 1/4 ts Cinnamon
• 1/4 ts Nutmeg
• 1/2 ts Salt
• 1 1/2 c Vouvray; or any dry

Instructions:

-white wine With a long sharpening steel needle make a hole lengthwise through the center of the pork loin. In a bowl combine the fruits and stuff the loin with the mixture. Dredge the pork in the flour seasoned with ginger cinnamon nutmeg and salt. Put in a roasting pan and add wine. Roast at 350 F. for 2-1/2 hours. Transfer the pork to a platter and let stand loosely covered with foil for 15 minutes.

Web Standards & Support: