Prune & Almond Stuffed Pork Loin

Unusual!

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Serves 16 easily

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2 4-6 lb. pork loins, all fat removed

1 large package pitted prunes

1 large package slivered almonds

2 large onions, quartered

2 medium jars of plum jelly (grape jelly may be substituted)

Fruity white wine

Mustard

Worcestershire sauce

Garlic salt

4 bay leaves

salt and pepper

1 liter grape juice (4 cups)

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Take your bag of pitted prunes and slivered almond and ask you butcher to stuff and tie

the two loins with these ingredients. It's not hard to do yourself, I'm usually

pressed for time so I generally ask my butcher to do it for me.

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At home, before roasting, I place them in a roasting pan, rub the mustard and jelly on

each of the roasts, season with garlic salt, bay leaves, salt and pepper and the wor..

sauce. Then I add a good dash of wine to each, the quartered onions and the grape

juice. Roast, covered for about 2 hours, basting often, adding water as needed and

uncovering for last 20 minutes. This should be done two days ahead and refrigerated.

(It can even be frozen a week ahead of time and defrosted two days before the party just

separate meat from juices and freeze separately). This is one of those wonderful

recipes that actually taste better when made ahead of time and frozen.

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The day before the party in the morning or whenever

you get a chance, slice the cold pork, and you will obtain a beautiful purple rimmed,

white meat with a wonderful center of prunes and almonds. Arrange on a heatproof platter.

Strain all juices from the meat and blend together with cooked onion pieces in blender.

Pour over sliced meat. Add a few slivered almonds for decoration. Cover with foil.

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Rewarm for about 1 hour in slow oven. Serve with rice and some nice green vegetable or

salad. This dish always makes the most wonderful impression on my guests and it's so

delicious and easy to make.

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