Roast Pork Loin

• 2 (4-pound) center-cut boneless pork loins
• 1 teaspoon salt
• 1 teaspoon pepper
• 1/3 cup all-purpose flour
• 2 tablespoons olive oil
• 4 large sweet potatoes, peeled and cut into 1/2-inch slices
• 1 (12-ounce) package medium-size pitted prunes
• 2 (6-ounce) packages dried apricots
• 2 cups chicken broth
• 1 cup Madeira wine

1. Rub pork loins evenly with salt and pepper; dredge in flour.
2. Brown pork loins on all sides, 1 at a time, in hot oil in a large skillet over medium heat. Place in a large lightly greased roasting pan. Arrange sweet potatoes and prunes around pork.
3. Combine apricots, broth, and wine in a large saucepan; bring to a boil, and cook 5 minutes. Pour mixture over pork, sweet potatoes, and prunes.
4. Bake at 375u0b0 for 1 hour or until a meat thermometer inserted into thickest portion of pork registers 160u0b0, basting every 15 minutes. Let stand 10 minutes before serving.

center, salt, pepper, flour, olive oil, sweet potatoes, prunes, apricots, chicken broth, madeira wine

Taken from www.myrecipes.com/recipe/roast-pork-loin (may not work)