Cat's Pork Thingy |
Ingredients:
|
| 4 | lbs. | boneless pork loin, prepared for stuffing |
| 1 | cup | pitted prunes |
| 1 | cup | dried apricots (apricots are a bit tart for me, so tonight I'm trying dried figs) |
| 1 | garlic | clove |
| 1 | pinch | salt and freshly ground pepper, to taste |
| 8 | tablespoons | sweet butter, softened |
| 1 | tablespoon | dried thyme |
| 1 | cup | Madeira wine (I'm using Sherry, but don't tell her) |
| 1 | tablespoon | molasses |
|  |
Method: |
| Preheat oven to 350 degrees |
| Using the handle of a wooden spoon, push the dried fruits into the pocket in the roast, alternating prunes and apricots |
| Cut the garlic into slivers. |
| Make deep slits in the roast with the tip of a knife and push the garlic into the slits. |
| Tie roast with twine and rub surface with salt and pepper. |
| Set the roast in a shallow baking pan and smear the butter over the roast. |
| Sprinkle with thyme |
| Stir Madeira and molasses together in a small bowl and pour over the roast. |
| Set the pan on the middle rack of the oven and bake for one-and-a-half hours (approximately 20 minutes per pound), basting frequently. |
| When roast is done (do not overcook), remove it from the oven and let it stand, loosely covered with foil, for 15 or 20 minutes |
| (personally, it smells so good that I've never been able to stand around waiting for even five minutes, so as far as I'm concerned, this is a completely unnecessary step). |
| Cut into thin slices, arrange on a serving platter and spoon pan juices over them. |
| Eat. Eat. Eat. |
| Provided by {cat} |
