Pork Roast with Bourbon Soaked Prunes & Apricots

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.

Ingredients

• 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.