Wood Family Vineyards

Prune Stuffed Pork Roast

Rhonda’s Prune Stuffed Pork Roast

1 3 ½ to 4 pd pork loin roast
1 cup pitted prunes
2 tbs olive oil
6 garlic cloves peeled
1 lg onion
1 cup apple sauce

1 cup white wine
¼ cup cider vinegar
3 tbs chili powder
1 tbs salt
1 tsp dried oregano
1 cinnamon stick

1). Slit pork roast all over and around with 1 inch slits
Stuff each slit with prune
Heat oil in ovenproof stockpot
Brown pork and remove

3). Return pork to pot
Bring to boil
Cover and place in oven
Cook at 325 for 1 ½ hours basting occasionally
Remove cover and cook 30 min longer

2). Mince garlic and onion
Sauté in pot until tender – approx 5 min
Add applesauce, cider vinegar, wine, chili powder, salt, oregano and cinnamon

4). Remove pork from sauce
5). Boil sauce over high heat stirring and reduce sauce- 3-5 min
6). Slice pork and serve with sauce

Serve with garlic mashed potatoes, green beans drizzled with olive oil and balsamic vinegar, sprinkled with almond slivers, and Wood Family Vineyard Merlot!