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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