Pot-Roasted Pork Loin Stuffed with Prunes & Dried Apricots

Ingredients

• 2 cups dry red wine
• ¼ cup red-wine vinegar
• 2-lb. boneless pork loin
• 2 tsp. chopped fresh thyme
• ½ cup dried apricots
• 2 Tbs. unsalted butter
• 4 to 6 whole blanched almonds, toasted
• + 8 more ingredients
• • 1 Tbs. vegetable oil
  • Kosher salt and freshly ground black pepper
  • ½ cup pitted prunes
  • ¼ tsp. ground cloves
  • 1 cup veal stock or homemade or low-salt canned chicken broth; more if needed
  • ¼ tsp. ground nutmeg
  • ½ tsp. ground cinnamon
  • 1 onion, chopped

Heat the oven to 350°F. Trim the pork and make a horizontal slit in the meat, cutting almost through to the other side. Open the meat flat, like a book, so it's an even thickness. Stuff 4 to 6 of the apricots with almonds and wrap each apricot with a prune. Lay the prunes along the center of the...

View full recipe at Fine Cooking