2-1/2 lb. boned pork loin
Preheat oven to 400CB0F. (but cook at 350)
For the stuffing: bring the following to boil, then cook on simmer for 5 mins.
- 1 c. marsala
- 1/2 c. chopped dry apricots
- 1/2 c. chopped dry prunes
- 1 T. butter
Saute the following (assume in a little oil?) for 2 minutes and then combine with the fruit:
- 1/4 c. chopped onion
- 1/4 c. chopped celery
- 1 clove chopped garlic
Add the following to the above stuffing mixture, and mix well:
- 1/2 c. breadcrumbs
- 1/2 tsp. dried marjoram
- 1/4 tsp. dried thyme
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 1/4 tsp. dried sage
Cut a slit in the roast and stuff with the stuffing mixture.
To rub on roast:
Make a paste of the following:
- 1/4 c. packed brown sugar
- 1/4 tsp. allspice
- 2 T. marsala, more or less
- Score the top of the roast and rub paste all over
Bake (Ralph's notes say on broiler pan?) at 350CB0F. until meat reaches a temperature of 160CB0 Let it rest before slicing.