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120 minutes
Prep: 30 minutes
Cook: 90 minutes
20 calories per serving view nutrition facts
4 servings
suggest servings
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| 1 | tablespoon | flour, all-purpose | |
| 1 | cup | prunes | pitted |
| 2 | lbs | pork | rolled, boneless |
| 1 | cup | brown sugar | |
| 1 | cup | apricots | dried |
| 1/2 | cup | white wine | dry |
| 1 | cup | apple | slices, diced |
Preheat the oven to 325 degrees.
Dust the inside of an oven cooking bag with the flour.
Place the pork and the dried fruits in the bag.
Place the bag in a large, shallow roasting pan.
(The edges of the bag should not spill over the sides of the pan.)
Sprinkle the brown sugar into the bag.
Pour in the wine.
Tie the bag securely.
Using a fork, puncture 4 holes spaced evenly across the top of the bag.
Roast for 1 1/2 hours or until the pork is cooked through to a temperature of 170 degrees.
Slit the bag open, being careful to avoid getting burned by the escaping steam.
Place the meat on a serving platter.
Scatter the fruit around the roast.
Spoon the cooking glaze over the meat and fruit.
Serve.
| % Daily Value* | |
| Total Fat 0.0g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 0mg | 0% |
| Total Carbohydrate 5.0g | 2% |
| Dietary Fiber 0.0g | 2% |
| Sugars 3.0g | |
| Protein 0.0g | 1% |
| Vitamin A | 0% | Vitamin C | 2% | |
| Calcium | 0% | Iron | 1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Historically, feasting on lamb was a traditional means of ushering in the spring season. The natural breeding cycle of sheep produces...
This recipe worked very well with 1 wild canadian goose. The stew produced was full of flavor and the meat was very tender. I will definatly use it again!
