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.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
We haven't received any reviews yet for this recipe.
Have you made it? Tell us what you thought!
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?