Jeweled Pork Roast
- 5 # boneless loin of pork - center cut
- 2 bags - mixed dried fruit
- 3 T butter
- 3 T olive oil
- salt, pepper
- 1 C white wine
- 1 C heavy cream
Cut pork into two pieces. Each piece should be no longer than 8 inches. Stand one piece of pork on the cut end and run a BBQ skewer all the way down the middle lengthwise just like you were skewering a giant hotdog.
Move the skewer around to enlarge the hole. Take a second skewer to make hole bigger. When the hole is big enough, insert a wooden spoon until the hole is big enough for your finger.
Lay the fruit out. Make sure prunes are pitted. Alternate fruit in hole. Repeat with second half. Brown outside of pork in butter. Turn with tongs. Salt and pepper.
Use large pan. Spray with Pam. Pour on wine and cream. Put roasts in pan. If you haven't skewered ends closed, jam against side of pan so fruit won't come out. Pour enough milk into pan so liquid comes halfway up the sides of roast. Cover. Bake at 350 degrees for 2 hours. Remove from pan and let rest 10-15 minutes.