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Swedish loin of pork

Yield: 6 Servings

Ingredients:

• 15 Prunes dried; pitted
• 15 Apricots dried; pitted
• 1 1/2 c Water
• 1 3-lb pork loin almost all - visible fat removed
• 1 ts Salt
• 1/4 ts Black pepper; freshly ground *****sauce for pork loin**** Reserved prunes & Apricots with juice
• 1 c Dry white wine
• 1 c Chicken stock

Instructions:

- fresh or canned Pan drippings Recipe by: The Frugal Gourmet On Our Immigrant Ancestors 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. With a sharp knife make slits the length of the pork loin. Rub the roast with salt and pepper and insert 1/2 the cooked prunes and apricots in the slits. 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. Additional water may have to be added to prevent drying. Roast in a preheated 325 F oven for 1 1/2 to 1 3/4 hours. Remove the meat when the thermometer registers 155 F. SAUCE: Place all of the ingredients in a small saucepan and bring to a simmer. Cook for 5 mins. 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 Tbs of cornstarch dissolved in 2 Tbs of water stirred into the sauce while simmering. Posted by Dan Klepach

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