Stuffed loin of pork vouvray
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | pounds | Boneless pork loin |
| ¼ | cup | Apricots, dried; chopped |
| ¼ | cup | Prunes, pitted; chopped |
| ¼ | cup | Apple; peeled & chopped |
| ¼ | cup | Cranberries; chopped |
| ½ | cup | Flour |
| ¼ | teaspoon | Ginger, ground |
| ¼ | teaspoon | Cinnamon |
| ¼ | teaspoon | Nutmeg |
| ½ | teaspoon | Salt |
| 1½ | cup | Vouvray; or any dry white wine |
Directions
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 2-½ hours. Transfer the pork to a platter and let stand, loosely covered with foil for 15 minutes.
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