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Stuffed Loin of Pork Vouvray

4 lb Boneless pork loin
1/4 c Apricots, dried; chopped
1/4 c Prunes, pitted; chopped
1/4 c Apple; peeled & chopped
1/4 c Cranberries; chopped
1/2 c Flour
1/4 ts Ginger, ground
1/4 ts Cinnamon
1/4 ts Nutmeg
1/2 ts Salt
1 1/2 c Vouvray; or any dry white wine


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.


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