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pjthompsonIf you're looking for vegetarian or low-cal, move it along, nothing to see here...
There's a lot of steps, but this is actually fairly easy to prepare and delicious. If you're a saucy sort, you may want to double up on the Madeira sauce because it cooks away quite a bit.
4 lb. boneless pork loin roast, cut in two lengthwise
1 c. pitted prunes
1 c. dried apricots
1 garlic clove (if you're a sissy)
Fresh ground black pepper, to taste
8 tbsp. butter, softened (but that's what makes it good, nutritionists)
1 tbsp. dried thyme (or, if someone was sure they had thyme in the cupboard and discovered at the last minute they did not, 3/4 tbsp. parsley flakes and 1/4 italian seasoning) (really)
1 c. Madeira wine
1 tbsp. molasses
Salt to taste
Watercress, garnish (if you're a into that sort of thing)
Preheat oven to 350 degrees. Place dried fruit onto one side of the roast (or cut a channel if you prefer), alternating prunes and apricots. Cut the garlic into thin slivers. Make deep slits in the roast with the tip of the knife and push the garlic into the slits. Tie roast with twine and rub surface with salt and pepper.
Set roast in a shallow baking pan. Smear butter over the roast. Sprinkle with the thyme. Stir Madeira and molasses together in a small bowl, and pour over roast. Set the pan on the middle rack of the oven.
Bake for 1-1/2 hours (approximately 20 minutes per pound), basting frequently.
When roast is done, remove it from the oven and let it stand, loosely covered with foil, for 15-20 minutes. Cut into thin slices. Arrange slices on serving platter. Spoon pan juices over slices. Garnish the platter with watercress. Serve immediately.
Alternately, just slap in on the plates and scarf.
ETA: CORRECTION! That should be: 3/4 tbsp. parsley flakes and 1/4 italian seasoning as a substitute, not cup! Yikes!
There's a lot of steps, but this is actually fairly easy to prepare and delicious. If you're a saucy sort, you may want to double up on the Madeira sauce because it cooks away quite a bit.
4 lb. boneless pork loin roast, cut in two lengthwise
1 c. pitted prunes
1 c. dried apricots
1 garlic clove (if you're a sissy)
Fresh ground black pepper, to taste
8 tbsp. butter, softened (but that's what makes it good, nutritionists)
1 tbsp. dried thyme (or, if someone was sure they had thyme in the cupboard and discovered at the last minute they did not, 3/4 tbsp. parsley flakes and 1/4 italian seasoning) (really)
1 c. Madeira wine
1 tbsp. molasses
Salt to taste
Watercress, garnish (if you're a into that sort of thing)
Preheat oven to 350 degrees. Place dried fruit onto one side of the roast (or cut a channel if you prefer), alternating prunes and apricots. Cut the garlic into thin slivers. Make deep slits in the roast with the tip of the knife and push the garlic into the slits. Tie roast with twine and rub surface with salt and pepper.
Set roast in a shallow baking pan. Smear butter over the roast. Sprinkle with the thyme. Stir Madeira and molasses together in a small bowl, and pour over roast. Set the pan on the middle rack of the oven.
Bake for 1-1/2 hours (approximately 20 minutes per pound), basting frequently.
When roast is done, remove it from the oven and let it stand, loosely covered with foil, for 15-20 minutes. Cut into thin slices. Arrange slices on serving platter. Spoon pan juices over slices. Garnish the platter with watercress. Serve immediately.
Alternately, just slap in on the plates and scarf.
ETA: CORRECTION! That should be: 3/4 tbsp. parsley flakes and 1/4 italian seasoning as a substitute, not cup! Yikes!