Recipe Roast Pork Loin with Brandied Fruit Sauce Amish Cooking Recipes

Season the pork with salt and pepper and place in small roasting pan. Add water and tent with foil. Bake in a preheated 375° F. oven for 2 hours. Remove from oven and add juice from the brandied fruit sauce, baking an additional 15 minutes uncovered. Place fruit on roast and bake until fruit is thoroughly heated. Serve with remainder of the sauce on the side.
Brandied Fruit Sauce:
Remove pits from prunes. Place dried fruits and water or juice in large saucepan. Bring to a boil and simmer for 15 minutes, pressing the apple slices down into the broth, stirring occasionally. Add brandy and nutmeg and bring to a boil.

3 lbs. pork loin or roast
1/2 t. salt
1/2 t. coarsely ground pepper
1/2 c. water
foil for tent cover
Brandied Fruit Sauce:
prunes
apple slices
2½ c. or 11 oz. mixed dried fruits
2½ c. water or fruit juice
1/3 c. brandy or peach schnapps
1/2 t. nutmeg

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Up-Home, Down-Home represents the cultural development of recipes from the most intimate, formal setting to the easy-going, spur-of -the-moment family dinner. Quick, easy to prepare dishes include many favorites from the Chefs at the Groff's Farm Restaurant. Fully illustrated, some in color, 208 pages. Hard-cover edition.

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