Pork Roast Stuffed with Dried Fruit Recipe

1 pork roast, 3 lbs. or greater
10 dried prunes and/or apricots
1 apple
2 Tb flour
1 brown-in-oven bag
1 Tb. butter
1 cup apple cider
1/2 cup dry white wine
1/4 cup brown sugar
salt and pepper
1/4 cup apple jack
1 Tb. flour

If the roast is tied, untie it and lay prunes or apricots in the middle. Retie it with white twine. Season the roast with salt and pepper and place in the oven bag. Add the flour and shake it to distribute it over the roast. Add the remaining dried fruit, the cider, wine, sugar, apple and apple jack.

Tie the roasting bag, pierce it to make a couple of steam holes using a sharp fork and place in the oven on a roasting rack or pan. Roast about 1-1/2 hours or until meat thermometer shows 160 degrees F.

Remove the bag from the oven, cut it open and place the roast on a serving platter. Pour the accumulated juices into a pitcher or bowl. Add 1 TB. butter to a saucepan and add 1 Tb. of flour. Cook for 30 seconds and add the fruit sauce mixture from the roast. Heat, stirring to thicken and serve in a side dish with the roast.