Roasted Pork Loin w/Dried Fruit

Roasted Pork Loin w/Dried Fruit No. 140 Yields 4 Servings

1 tbls flour 1 cup prunes, pitted
2 lbs pork, rolled, boneless 1 cup brown sugar
1 cup apricots, dried 1/2 cup white wine, dry
1 cup apple slices, diced

Preheat the oven to 325 degrees.
Dust the inside of an oven cooking bag with the flour.
Place the pork and the dried fruits in the bag.
Place the bag in a large, shallow roasting pan.
(The edges of the bag should not spill over the sides of the pan.)
Sprinkle the brown sugar into the bag.
Pour in the wine.
Tie the bag securely.
Using a fork, puncture 4 holes spaced evenly across the top of the bag.
Roast for 1 1/2 hours or until the pork is cooked through to a temperature of
170 degrees.
Slit the bag open, being careful to avoid getting burned by the escaping
steam.
Place the meat on a serving platter.
Scatter the fruit around the roast.
Spoon the cooking glaze over the meat and fruit.
Serve.