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(Kevintsheehy) wrote in message >...
> Christine Dabney wrote:
>
> > packed my Silver Palate books away: would you be able to
> >post the recipe?
>
> From:
>
> The Silver Palate Cookbook, Rosso and Lukins, New York, 1979
>
> Fruit-Stuffed Pork Loin
>
> 4 lbs boneless pork loin roast, prepared for stuffing
> 1 cup pitted prunes (approx.)
> 1 cup dried apricots (approx.)
> 1 garlic clove
> salt and freshly ground black pepper, to taste
> 8 tablespoons (1 stick) unsalted butter, softened
> 1 tablespoon dried thyme
> 1 cup Madeira
> 1 tablespoon molasses
> watercress (garnish)
>
> 1. Preheat oven to 350F.
>
> 2. Using the handle of a wooden spoon, push the dried fruit into
> the pocket in the roast, alternating prunes and apricots.
>
> 3. Cut the garlic into thin slivers. Make deep slits in the roast with
> the tip of a knife and push the garlic into the slits. Tie roast with
> twine and rub surface with salt and pepper.
>
> 4. Set the roast in a shallow baking pan and smear the butter
> over the roast. Sprinkle with thyme.
>
> 5. Stir Madeira and molasses together in a small bowl and pour
> over the roast. Set the pan on the middle rack of the oven and
> bake for 1-1/2 hours (approx. 20 minutes per pound), basting
> frequently.
>
> 6. When roast is done (do not overcook), remove it from the oven
> and let it stand, loosely covered with foil, for 15 or 20 minutes.
> Cut into thin slices, arrange slices on a serving platter, and
> spoon pan juices over them. Garnish platter with watercress and
> serve immediately.
>
> 8 to 10 portions

Thanks for stepping in, Kevin. ;-) My SP cookbook is lost in the
cupboard somewhere.

N.