RECIPE OF THE Month

Apple, Apricot and Prune Stuffed Pork Loin

9 pounds boneless pork loin roast

6 tablespoons unsalted butter

7 medium apples, cut into 1/2 pieces

3/4 cup dried apricot, chopped

1/2 cup prunes, chopped

6 tablespoons apple or apricot brandy

3 tablespoons fresh thyme, minced

Salt, to taste

Freshly ground black pepper, to taste

2 teaspoons cinnamon

If desired, ask your butcher to prepare pork for stuffing

In a large skillet set over moderately high heat, melt the butter, add the apples and cook for 5 minutes, stirring occasionally, until lightly browned. Add the apricots, prunes and apple or apricot brandy and cook, stirring occasionally, for 5 minutes more, or until fruit is tender and most of the liquid has evaporated. Remove from the heat and season with ½ teaspoon of the cinnamon, thyme, salt and pepper. Set aside and let cool.

Preheat the oven to 450F. Set the open pork roast on a work surface and evenly distribute the apple mixture down the center. Fold the roast around the mixture and, using kitchen twine, tie it at 2-inch intervals. Season the roast with salt, pepper and the remaining 1½-teaspoon cinnamon.

Place the pork on a rack in a roasting pan and roast for 20 minutes, or until browned. Reduce oven temperature to 350F and roast for 20-30 minutes more, or until an instant read thermometer inserted in the meat (not the stuffing) registers 140F. The pork will continue to cook when it is removed from the oven. Let the roast rest for at least 15 minutes before slicing.

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