Swedish Pork Loin

.

8 prunes, pitted

1½ cups dry sherry

8 walnut halves

4 lb pork loin

1 tbsp dried thyme leaves

.

In small saucepan, bring the pruned and sherry to a boil. Remove prunes, reserve sherry. When cool, insert walnuts into prines. Cut a seep slit the length of the loi. Insert prunes.

Rub pork with thyme.

Tei loin with string. Cook 80 mins at 350°F, basting with pan juices. Roast is done when internal temperature is 160°F.

Remove roast from pan to heated platter. Add salt and pepper. Remove all but three Tbsps of fat. Add sherry and boil down scraping up pan bits. Serve with roast.

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