NOTES: I have had this recipe for many years. Can't remember where it came from. Might have been from a local Toronto Newspaper or one of the many Cooking Magazines from the 1980's.
5 pounds boned loin of pork
Prunes and Apricots.
Shove the prunes and apricots down between the two halves of a double loin of pork. Use the handle of a wooden spoon or a knife sharpening steel.
1 cup white wine
2 teaspoons dried sage
1 teaspoon dried thyme
1 large garlic clove
1 bay leaf
Salt and pepper
Brown stuffed roast in butter and oil, in roasting pan. Add onions and
carrots and brown also. Deglaze pan with reserved marinade. Add pork, 1
1/2 cups beef broth and 1/2 cup water.
Braise pork tightly covered in preheated oven (350 F) for 1 1/2 hours.
Transfer pork to oven proof dish. Brush Pork with Dijon mustard, and
1/2 cup brown sugar Roast Pork in hot oven (450 F) for 15 minutes or
until meat registers 165 F and is brown bubb1y and crisp. Let pork
stand loosely covered for 15 minutes.
Strain cooking liquid from roasting pan, skim off fat and bring to a
boil. Whisk in 1 1/2 tablespoons of cornstarch dissolved in 3
tablespoons of cold water Add 3 tablespoons of unsalted butter cut into
small bits. Season with salt and pepper. Garnish with sprigs of