Stuffed Pork Roast

STUFFED PORK ROAST

2 Pork Tenderloins(1-1 1/2 lb. Ea.) 6 dried apricots, chopped

6 dried prunes, chopped 1/2c. golden raisins

6 toasted pecans, chopped 3 cloves garlic, chopped

1 c. Merlot wine 6 apples, cored

6 med. Onions, peeled Salt and black pepper

Combine prunes, apricots, raisins and garlic in small bowl. Add wine and set aside to soak. Preheat oven to 350°F. Make lengthwise cut in tenderloins and flatten slightly. Spread fruit mixture over tenderloins and add salt and pepper to taste. Roll tenderloins and tie with string. Season liberally outside with salt and pepper. Place in baking dish and surround with apples and onions. Bake 30 minutes per pound of meat. Slice into 1-inch thick serving slices. Place on plate with onions and apples. Serves 6

RETURN TO PORK ROAST AND LOIN INDEX

2 Pork Tenderloins(1-1 1/2 lb. Ea.)	6 dried apricots, chopped
6 dried prunes, chopped	1/2c. golden raisins
6 toasted pecans, chopped	3 cloves garlic, chopped
1 c. Merlot wine	6 apples, cored
6 med. Onions, peeled	Salt and black pepper