Roast Pork Loin

Ingredients

• 2 cups chicken broth 
• 12 ounce apricots dried
• 0.3 cup flour all-purpose
• 1 cup madeira wine 
• 2 tablespoons olive oil 
• 1 teaspoon pepper 
• 8 pound center-cut pork loins boneless
• 12 ounce prune- cut to pieces pitted
• 1 teaspoon salt 
• 4 large sweet potatoes peeled cut into 1/2-inch slices

Equipment

• frying pan
• sauce pan
• oven
• roasting pan
• kitchen thermometer

Directions

1. Rub pork loins evenly with salt and pepper; dredge in flour.
2. Brown pork loins on all sides, 1 at a time, in hot oil in a large skillet over medium heat.
3. Place in a large lightly greased roasting pan. Arrange sweet potatoes and prunes around pork.
4. Combine apricots, broth, and wine in a large saucepan; bring to a boil, and cook 5 minutes.
5. Pour mixture over pork, sweet potatoes, and prunes.
6. Bake at 375 for 1 hour or until a meat thermometer inserted into thickest portion of pork registers 160, basting every 15 minutes.
7. Let stand 10 minutes before serving.