Swedish Loin of Pork (Flaskkarre)

Ingredients:

15 dried prunes, pitted

12 dried apricots, pitted

1-1/2 cups water

1 3-pound loin of pork, almost all visible fat removed

1 teaspoon salt

1/4 teaspoon freshly ground black pepper

Sauce for Pork Loin:

1 cup dry white wine

1 cup chicken stock or use canned

Pan drippings

Cooking Instructions:

Cover the prunes with the water; bring to a boil. Turn off the heat, add the apricots, and let cool. Drain and reserve the liquid. With a sharp knife make slits the length of the pork loin. Rub the roast with salt and pepper and insert 1/2 the cooked prunes and apricots in the slits. Tie the meat up into a roast. Insert a meat thermometer. Place the meat on a roasting rack in a pan and place 1 cup water in the bottom of the pan. Additional water may have to be added to prevent drying. Roast in a preheated 325 oven for 1-1/2 to 1-3/4 hours. Remove the meat when the thermometer registers 155. Sauce for Pork Loin: Place all of the ingredients in a small saucepan and bring to a simmer. Cook for 5 minutes. Puree in a food blender until smooth. Return the sauce to the pan. Bring to a simmer before serving. You may want to thicken the sauce with 1 tablespoon of cornstarch dissolved in 2 tablespoons of water, stirred into the sauce while simmering.

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