Stuffed Loin Of Pork Vouvray Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
4 lbs: Boneless pork loin,
1/4 cup: Apricots, dried, chopped
1/4 cup: Prunes, pitted, chopped
1/4 cup: Apple, peeled & chopped
1/4 cup: Cranberries, chopped
1/2 cup: Flour,
1/4 tsp: Ginger, ground
1/4 tsp: Cinnamon,
1/4 tsp: Nutmeg,
1/2 tsp: Salt,
1 1/2 cup: Vouvray, or any dry white wine
Directions:
With a long sharpening steel needle, make a hole lengthwise through
the center of the pork loin.
In a bowl, combine the fruits and stuff the loin with the mixture.
Dredge the pork in the flour seasoned with ginger, cinnamon, nutmeg
and salt. Put in a roasting pan and add wine. Roast at 350 F. for
2-1/2 hours. Transfer the pork to a platter and let stand, loosely
covered with foil for 15 minutes.
Source from luhu.jp
the center of the pork loin.
In a bowl, combine the fruits and stuff the loin with the mixture.
Dredge the pork in the flour seasoned with ginger, cinnamon, nutmeg
and salt. Put in a roasting pan and add wine. Roast at 350 F. for
2-1/2 hours. Transfer the pork to a platter and let stand, loosely
covered with foil for 15 minutes.
Source from luhu.jp
Tags
Pork