Roasted Pork with Apricot, Prune, Crystallized Ginger

and Dried Cranberry Stuffing

Serves 8

1 1/2 c. white wine (I use Johannesburg Riesling)

20 dried, pitted prunes

12 dried apricot halves

1 tablespoon crystallized ginger, chopped

¼ cup dried cranberries

1 small onion sautéed

2 garlic cloves

1 teaspoon coriander

½ teaspoon nutmeg

1 teaspoon cinnamon

3 teaspoons butter

6 teaspoons Cognac or brandy

1 ¼ cup beef broth

¼ cup heavy cream

3 teaspoons currant jelly

2 teaspoons orange juice

Salt & pepper to taste

4 teaspoons flour, combined with 4 teaspoons butter

In a small saucepan over medium high heat, add white wine and add apricots, ginger, cranberries, and prunes and cook for 1 minute and remove pan and allow dried fruit to moisten.

In a large skill, add oil and sauté onion and garlic. Add spices. Add mixture to the fruit and set aside.

Preheat the oven to 350 degrees. Heat the butter and oil in a large skillet. Salt and pepper roast and brown the roast on all sides over medium - high heat. Warm the Cognac or brandy and pour over roast. Ignite and allow flame to subside; then remove the roast to a roasting pan. Roast uncovered for 1 1/2 hours, or until a meat thermometer reads 160 degrees. Remove roast to a heated platter and let stand for 15 minutes.

Meanwhile, combine beef stock with remaining wine, cream and jelly in a saucepan. Reduce by 1/3 over high heat. Add remaining dried fruit. Degrease pan juices from roast, then deglaze roasting pan with a little of the prepared sauce. Return pan juices to the saucepan. Add the orange juice, season with salt and pepper. Whisk the flour and butter mixture into the sauce to thicken. Simmer for 3 minutes. Do not let it boil.

Carve the roast into 1/2 to 3/4-inch slices so that each slice shows a prune and an apricot in the center. Pass the sauce from a sauceboat.