Recipe - Stuffed Roast Pork

One fourth cup Golden raisins
6 Dried apricot halves;
. coarsely chopped
3 md Pitted prunes; coarsely
. chopped
2 ounce Pecan halves
3 cl Garlic; minced
2 tablespoon Dry red wine
1 One fourth pound Pork tenderloin
One fourth teaspoon Salt
One fourth teaspoon Black pepper; fresh ground

1. In small bowl, combine raisins, apricots, prunes, pecans, garlic and
wine, set aside for 5 minutes.

2. Preheat oven to 350øF. With a long sharp knife, cut a lengthwise slit to
within 1/2'' of bottom of the tenderloin to form a pocket. Stuff with fruit
mixture; tie with kitchen string in several places to enclose filling.
Place on rack and sprinkle with salt and pepper.

3. Roast 2530 minutes, or unbl meat thermometer reaches 160øF. Let stand 5
minutes before cutbng into 1/2'' slices.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini