YIELD: 10-12 entree servings 40 oz. dried apricots, chopped 18 oz. dried apples, chopped 10 oz. baking Zante currants 15 oz. golden raisins 10 oz. slivered almonds, toasted 1 lb. butter 1/2 gal. apple juice 1 1/2 lbs. brown sugar 1 Tbsp. cinnamon 2 tsps. nutmeg 1 1/2 lbs. bread crumbs 1 cup fresh parsley, chopped 5-6 lbs. whole, boneless pork loin (1) FOR STUFFING: In a bowl, combine dried fruits and almonds. In rondo, melt butter and sautè dried fruit and almonds for 1-3 minutes (keep ...
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