Bacon-Wrapped Roast Pork Loin Stuffed With Dried Fruit

• 1/2 cup brandy
• 1 cup (6 ounces) mixed dried, pitted fruit (for example, apples, prunes, apricots, pears)
• 2 teaspoons chopped sage leaves
• 1 1/2 teaspoons chopped thyme leaves
• Salt and freshly ground black pepper to taste
• 1 boneless 3 1/2-pound pork loin, trimmed
• 8 slices (about 1/4 pound) bacon
• 2 shallots, peeled and finely chopped
• 23 cup red wine
• 23 cup heavy cream
• 1 teaspoon Dijon mustard

1. In a small saucepan, warm, but do not boil, the brandy.
2. Place the fruit in a small bowl, cover with the brandy and soak for 20 minutes.
3. Drain, reserving the brandy, and coarsely chop the fruit.
4. Return the fruit to the bowl and toss with 1 teaspoon of the sage and 1/2 teaspoon of the thyme and season it lightly with salt and pepper.
5. Preheat the oven to 450 degrees.
6. Place the pork on a work surface.
7. Using a long, round metal or wooden skewer about 3/4-inch thick, pierce a channel through the center of the loin.
8. Stuff the fruit into the channel, using the skewer to pack it in.
9. Season the loin lightly with salt and pepper and drape the bacon slices over it.
10. Use butcher's twine to tie the roast.
11. Place the roast in a roasting pan fitted with a rack and roast for 15 minutes.
12. Lower the heat to 350 degrees and continue to roast until the pork is cooked but, when poked with a knife, the juices at the center still run slightly pink, about 1 hour more.
13. Transfer the roast to a serving platter and allow to rest, covered, for 15 minutes.
14. Meanwhile, remove the rack and place the roasting pan on top of the stove over medium heat.
15. Add the shallots to the pan juices and cook, stirring, until they are softened, about 3 minutes.
16. Add the reserved brandy and the wine and simmer until reduced by half.
17. Whisk in the cream and mustard and continue to simmer until slightly thickened.
18. To serve, remove the twine from the roast, slice and serve with the cream sauce.

brandy, mixed dried, sage, thyme, salt, pork loin, bacon, shallots, red wine, heavy cream, mustard

Taken from cooking.nytimes.com/recipes/8458 (may not work)