Ingredients

1/4 pound California dried apricots, cut into 1/2-inch pieces

1/4 pound pitted prunes, cut into 1/2-inch pieces

2/3 cup ruby Port

1 medium onion, finely chopped

1 small shallot, finely chopped

3/4 stick unsalted butter

1 tart apple such as Granny Smith, peeled and cut into 1/2-inch pieces

For roast:

• 1 (6-pound) bone-in pork loin roast (10 ribs), frenched, at room temperature 1 hour
• 9 or 10 bacon slices

For port sauce:

• 1/2 cup ruby Port
• 1 small shallot, finely chopped
• 1 1/2 cups water, divided
• 2 teaspoons arrowroot

Description

Ever Dream About Bringing An Impressive Roast To The Holiday Table With Equally Impressive Ease? Now You Can. Stuffing And Preparing The Pork A...

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