. . Here's a wine+food pairing from Bergstrom's wine club. In my recent shipment they included this recipe, and being the pork lover that I am, I thought it would be good to share with all my readers.
Fruit Stuffed Pork Loin Roast
INGREDIENTS 4 lbs boneless pork loin roast prepared for stuffing 1 cup pitted, chopped prunes 1 cup dried, chopped apricots 1 clove garlic 8 TBSP butter 1 TBSP dried thyme 1 cup Madeira 1 TBSP molasses Salt and Pepper to taste . 1. Preheat oven to 350° degrees 2. Mix prunes and apricots, roll up in cavity of pork loin and secure with twine 3. Cut garlic clove into thin sliver, make slits in roast with tip of knife and push garlic into slits 4. Rub the roast with the softened butter then sprinkle with salt & pepper and thyme 5. Set the roast in a shallow pan, mix the Madeira and molasses, then pour over roast 6. Set the roast on the middle rack of the oven and bake 1-1/2 hours or approximately 20 min per pound. Baste frequently. Roast will be medium when the temperature is 160° degrees 7. When roast is done, remove from oven and cover with an aluminum foil tent for 15 min 8. Slice thin and spoon pan juices over slices. Garnish with watercress if desired.
GARLIC SCALLOPED POTATOES
3 lbs yellow potatoes peeled and sliced thin 2 cloves of garlic 6 TBSP butter 3 cups heavy cream Salt and Pepper to taste . 1. Cut garlic and rub over the survace of a shallow casserole dish 2. Layer potatoes with dots of butter & cream. You can also add caramelized sweet onions to layering if desired 3. Bake slowly at 325° degrees for approximately 1-1/2 hours. It's important to cook slowly so the cream doesn't curdle but gets absorbed by potatoes 4. When done, increase heat to 400° degrees for last 10 minutes to brown tops 5. Let potatoes set for about 10 minutes before serving