Roasted Pork Loin with Prunes and Apricots

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1 1/2  pound of pork loin
Dried plums, about 12 (prunes)
Dried apricots, about 10 1/2  cup and 1/4  teaspoon of salt
1/4 teaspoon of fresh, ground pepper
1/2 cup of Dijon mustard
½ cup sugar
2 garlic cloves (optional)
Rosemary and/or Sage to taste (optional)


You need to brine the roast for at least an hour, before stuffing with fruit. If your pork is about 1 1/2 pounds, measure out a quart of cold water. Put about 1/4 of it in a saucepan with 1/2 cup of salt and 1/2 cup sugar. Garlic clove is optional (You could also use rosemary or sage).

Bring the water to a boil and continue to boil for about two to three minutes to dissolve the salt and sugar.

Take the pot off the heat and add the rest of the cold water.

Place the pork into the water and store the pot in the refrigerator for at least an hour.

Take the meat out of the water and pat dry.

Stand the roast on its end and insert a thin-bladed knife down the center of the roast lengthwise, creating a tube-like opening. Poke it all the way through to the other side. (You need to create two tubes-one for each fruit)

Using small, long wooden spoon (or by hand) stuff the tubes with mustard.

Prunes and apricots put into the holes, using the end of a spoon to poke the fruit into the center. After you stuffed half the fruit from one side of the roast, stuff the rest of them from the other side.

Sprinkle all over with salt and pepper.

Place in a small roasting pan.

Preheat the oven to 350 degrees F.

Roast for about one hour and twenty minutes.

Remove from oven and let rest for about 10 to 15 minutes before slicing.

Arrange overlapping slices of the roast on a platter and serve with steamed or mashed potatoes and a seasonal vegetable.

Your dinner is ready (:











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