This is on the menu for tonight, with roasted
potatoes and something green. I'm also looking for
something interesting to do with a head of
cauliflower that I've got that needs doing in.
Any suggestions?


* Exported from MasterCook *

Pork Loin with Prunes and Apples

Recipe By : (David Wright)
Serving Size : 1 Preparation Time :0:00
Categories : Pork & Ham

Amount Measure Ingredient -- Preparation
Method
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--------------------------------
4 1/2 pounds boned loin of pork
12 pitted prunes
1 large tart apples -- peeled and
cubed
1 teaspoon lemon juice
salt and pepper
butter
vegetable oil
3/4 cup dry white wine
3/4 cup heavy cream -- or low fat
yogurt
1 tablespoon red currant jelly

Put the prunes into a saucepan, cover with cold
water, bring to a boil, remove from heat and let
them soak for 30 minutes. Sprinkle the apple
chunks with lemon juice to keep them from turning.
There are three ways to "stuff" the loin. The
first two are from the cookbook, number 3 is what
I did yesterday. 1. Make a pocket in the loin by
cutting in from one side to within 1/2 inch of the
ends and 1 inch from the other side. Salt and
pepper the inside and stuff with the prunes and
apple. Sew the opening and tie the loin at 1 inch
intervals. (I haven't made it this way.) 2. Tie
the loin at 1 inch intervals to make a round form.
Cut into each end with a long, narrow knife and
then use a steel knife sharpener or something
similar to enlarge the tunnel. Put the prunes and
apples into the tunnel and pack them with a
wooden-spoon handle (until yesterday, I've always
made it this way.) 3. Butterfly the loin, pound it
under plastic wrap till it's about a half-inch
thick, layer the prunes and apples, roll it up and
tie (worked pretty well yesterday, but I think I
like "2" better). Bring some oil and butter to
sizzle in a heavy, oven-proof casserole (I use a
cast-iron dutch oven) and brown the loin all over.
Take out the fat and add the wine and the cream or
yogurt . Bring to a simmer, cover, and put it into
a 350 F oven. It takes about 1 1/2 hours. Remove
the loin to a warm place and stir the jelly into
the sauce until it's smooth. I like to serve it
with roasted potatoes and red cabbage cooked with
onions and chicken stock.

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