Himmelreich
1 Tbsp. flour
2 lb. boneless, rolled pork
1 cup dried apricots
1 cup dried apple slices
1 cup pitted prunes
1/2 cup brown sugar
1/2 cup dry white wine
Preheat the oven to 325 degrees. Dust the inside of an oven
cooking bag (see note) 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 and 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 and
serve.
Yield: 4-6 servings.
Note: Oven cooking bags, used for roasting
meat, can be bought at most supermarkets.
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