Chef Leah Chase
Recipe by Southern Living November 2001

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Recipe Summary

Yield:
Makes 12 to 16 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Rub pork loins evenly with salt and pepper; dredge in flour.

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  • 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.

  • 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.

  • Bake at 375° for 1 hour or until a meat thermometer inserted into thickest portion of pork registers 160°, basting every 15 minutes. Let stand 10 minutes before serving.

Source

Dooky Chase's Restaurant, New Orleans, Louisiana

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