Linda Hamilton, HHA
A Pineywoods Home Health Care, Inc.
2 (4 pound) center-cut boneless pork loins
1 teaspoon salt
1 teaspoon pepper
1/3 cup all-purpose flour
2 Tbsp. olive oil
4 large sweet potatoes, peeled and cut into ½ inch slices
1 (12oz.) package medium-size pitted prunes
1 (6oz.) packages dried apricots
2 cups chicken broth
1 cup Madeira wine
Rub pork loins evenly with salt and pepper; dredge in flour. Brown pork loins on all sides, 1 at a time, in hot oil in a large skillet over medium heat. Place in a large lightly greased roasting pan. Arrange sweet potatoes and prunes around pork. Combine apricots, broth, and wine in a large saucepan; bring to a boil, and cook 5 minutes. Pour mixture over pork, sweet potatoes, and prunes. Bake at 375 degrees for 1 hour or until a meat thermometer inserted into thickest portion of pork registers 160 degrees, basting every 15 minutes. Let stand 10 minutes before serving.