PORK WITH BOURBON SOAKED PRUNES AND APRICOTS

Like many cooks, I have an extensive collection of dried herbs in my cupboard, most of which I use only occasionally. Because of this, I always worry about buying fresh ones and then using them for only one recipe. Here, the fresh rosemary is worth the expense (you can always use any left over with roasted potatoes or in scrambled eggs). Fresh bread crumbs are easy to make in your food processor but if you find this too much trouble, you can always buy them in the supermarket. Just be sure to get those for this recipe that are unflavored. Dried fruit, as here with prunes and apricots, is a natural combination with pork. This stunning entree is likely to transform privileged dinner guests into lifelong friends.

PORK WITH BOURBON SOAKED PRUNES AND APRICOTS

serves 8-10

1/2 C pitted prunes

1/2 C dried apricots

1 C bourbon

1 1/2 C fresh breadcrumbs

3/4 C walnuts, diced small 

2 shallots, minced

1 t dried sage

2 T chopped fresh rosemary (or 1 T dried)

salt and freshly ground pepper to taste

1 large egg, lightly beaten

1 boned and tied pork loin roast, 4-5 lb.

1/4 C Dijon mustard

1/2 C packed light brown sugar

1 C dry white wine

2-3 C beef broth

2 bay leaves

1. Place the prunes and apricots in a small saucepan, covered with 1/2 cup of the bourbon, and bring to a simmer over medium heat. Simmer 10 minutes and remove from the heat. In a large mixing bowl, combine the fruit and liquid with the bread crumbs, walnuts, and shallots. Season with the sage, rosemary, salt and pepper. Bring this mixture together with the beaten egg. (Depending on how moist the bread crumbs are and how much bourbon the fruit absorbs, you may not need the whole egg to bind. The mixture should just stick togethr but not be soggy.)

2. Preheat the oven to 425 degrees.

 3. Untie the pork roast and gently pack the stuffing evenly over the center of the roast. Tie the roast back together and place it in a roasting pan (without the rack). Smear the mustard liberally all over the surface of the roast, then gently pat the brown sugar over the mustard. Season with salt and pepper.Pour the wine, remaining 1/2 cup bourbon and 2 cups broth around the roast. Add the bay leaves to the liquid.

4. Cover the roasting pan with foil and cook for 45 minutes. Uncover the pan and cook until a meat thermometer registers 160 degrees, 45 to 60 minutes more. Baste the roast occasionally with the pan juices, adding more broth if the liquid evaporates too rapidly.

5. Remove the roast from the oven, cover it with foil and let it rest for 5-10 minutes. Remove the foil and the strings and cut the roast into thick slices. Spoon some of the de-greased pan juices over the pork, if desired.

NOTE: This recipe calls for 1 1/2 hours of cooking time at 425 degrees. Another way to cook this is in a 350 degree oven for 20 minutes per pound.