Ingredients
- One 4-pound boneless pork loin roast
- Salt and freshly ground pepper
- 1 cup Vinho Verde or other dry white wine
- 4 garlic cloves, finely chopped
- 16 pitted prunes (5 ounces)--8 whole, 8 quartered
- 16 dried apricots (5 ounces)--8 whole, 8 quartered
- 2 tablespoons all-purpose flour
- 1 1/2 cups chicken stock or canned low-sodium broth
- 1 teaspoon Dijon mustard
Description
Food & Wine
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