| Silesian Pork and Dried Fruit (Schlesisches Himmelreich - Germany)
1 tablespoon of flour
2 pounds of boneless rolled pork
1 cup of dried apricots
1 cup of dried pitted prunes
1/4 cup of granulated brown sugar
1/2 cup of dry white wine |
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Dust the inside of a cooking bag with flour. Place meat and fruit in cooking bag; sprinkle with brown sugar. Pour wine over all. Tie bag securely. Puncture 4 small holes about 4 inches apart in top of bag. Place bag in shallow roasting pan. Cook in a slow oven (325ºF) for 1 1/2 hours. Place meat on serving platter; arrange fruit around meat. Serves 4-6.
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