STUFFED LOIN OF PORK VOUVRAY-YIELD 8 SERVINGS

4LB. BONLESS PORK LOIN
1/4 CUP DRIED APRICOTS CHOPPED
1/4 CUP PITTED PRUNES CHOPPED
1/4 CUP TART APPLE PEELED AND CHOPPED
1/4 CUP DRIED CRANBERRIES CHOPPED
1/2 CUP FLOUR
1/4 TEASPOON GROUND GINGER
1/4 TEASPOON CINNAMON
1/4 TEASPOON NUTMEG
1/2TEASPOON SALT
1 1/2 CUPS VOUVRAY OR ANY WHITE WINE

MAKE A HOLE LENGTHWISE THROUGH THE CENTER OF THE PORK WITH A
SHARPENING NEEDLE ( I USE A LONG SHARP KNIFE).
IN A BOWL COMBINE THE FRUITS AND STUFF THE LOIN WITH THE
MIXTURE. DREDGE THE STUFFED PORK IN THE FLOUR , SEASONED
WITH GINGER CINNAMON NUTMEG AND SALT. PUT IN A ROASTING PAN
ADD WINE. ROAST AT 350 F. FOR 2 1/2 HOURS. TRANSFER THE PORK
TO A PLATTER AND COVER WITH FOIL FOR 15 MIN. BEFORE SLICING.