Pot-Roasted Pork Loin Stuffed With Prunes & Dried Apricots

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Fine Cooking
Nutrition per serving    (USDA % daily values)
CAL
1774
FAT
408%
CHOL
79%
SOD
11%

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Ingredients for 4 servings

2-lb. boneless pork loin

1/2 cup pitted prunes

Kosher salt and freshly ground black pepper

1 cup veal stock or homemade or low-salt canned chicken broth; more if needed

1 Tbs. vegetable oil

2 tsp. chopped fresh thyme

1/2 tsp. ground cinnamon

1/4 cup red-wine vinegar

2 Tbs. unsalted butter

2 cups dry red wine

1/2 cup dried apricots

1/4 tsp. ground nutmeg

1 onion, chopped

1/4 tsp. ground cloves

4 to 6 whole blanched almonds, toasted

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