I know, I have turned this blog into a recipe site, but it’s winter and a great time to cook at home.  Nothing better than to have friends over with wonderful smells coming out of your kitchen, a fire blazing, and interesting cocktails already made to start the evening off.



  • ½ c pitted prunes
  • ½ c dried apricots
  • 1 c Bourbon
  • 1 ½ c fresh bread crumbs
  • ¾ c walnuts, diced small
  • 2 shallots, minces
  • 1 tea dried sage
  • 2 tb chopped rosemary
  • salt & pepper to taste
  • 1 lg egg, lightly beaten
  • 1 boned & tied port loin (4-5 lbs)
  • ½ c Diyon mustard
  • ½ c light brown sugar
  • 1 c dry white wine
  • 2-3 c beef broth
  • 2 bay leaves

Preparation (heat oven to 425)

  • P;ace prunes and apricots in small saucepan covered with ½ c Bourbon.  Bring to simmer over med heat and simmer 10 minutes, then remove from heat
  • In large bowl combine fruit and liquid with breadcrumbs, walnuts & shallots.  Season with sage, rosemary, salt & pepper. Add part or all of beaten egg (should stick together – not be soggy)
  • Untie pork and gently pack stuffing evenly over center of roast.  Tie back  & place in roasting pan.  Smear mustard liberally over surface, gently pat brown sugar over mustard.  Season with salt & pepper.  Pour wine, remaining ½ c Bourbon , 2 cups broth around roast.  Add bay leaves.
  • Cover and cook 45-60 minutes (160 degrees) basting occasionally (add more broth if necessary).
  • Discard strings and cut into thick slices.  Spook pan juices over pork.

Serve with sauteed green beans and roasted potatoes.  For wine, a full Chardonnay (french or other) or a Red Zinfandel.

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