Servings: four to six.
The combination of roast pork and dried fruit is time-honored and hard to beat. In this recipe, the pork is stuffed with fruit and almonds and served in a spicy red wine sauce that’s reminiscent of sauerbraten. I like to use a full-bodied red wine, such as one from the Rhône or a Syrah. Wild rice is a good accompaniment.
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