Recipe from Log of Ithaka –Log of January 1, 2007 “ Happy New Year from Ithaka” –To read this log by Bernadette Bernon, click here: http://www.boatus.com/cruising/ithaka/200701-01.asp
Our Christmas dinner this year was a particularly warm-hearted one, now that we’re back in the United States, and have access to our family, our old friends, and American grocery stores. We made a favorite main course of roast pork loin, inspired by our friend Mary Ellen, who first served us this delicious recipe about a month ago.
4 lbs boneless loin roast
2 cups dried fruit, such as pitted prunes, figlets, apricots (all chopped
Also, add a small fresh apple (chopped up) which adds a nice flavor.
3 chopped garlic cloves
freshly ground pepper
8 tbsp sweet butter, softened
1 tbsp dried thyme
1 1/2 cups Madeira wine
Pre-heat oven to 350 degrees. Position a sharp knife in the middle of the roast and make a slit almost all of the way through. Try not to slit to the end to ensure the fruit doesn't fall out. (This cut is called a "butterfly" and any grocery store’s butcher will probably do this for you, if you don’t want to do it yourself.) Using the handle of a wooden spoon, push the dried fruit into the pocket.
Cut the garlic into slivers. Make deep slits in the roast with the tip of a knife and push the garlic into the slits. Tie the roast back together with twine and rub the surface with salt and pepper. Set the roast in a shallow baking pan and smear the butter over it. Sprinkle with the thyme. Stir the Madeira and molasses together in a bowl and pour over the roast. Set the pan on the middle rack of the oven and bake for 1 1/2 hours, about 20 minutes per pound.
When the roast is done, remove it from the oven and let it stand for 15 minutes. Cut into thin slices – about ¾ of an inch -- arrange slices on a platter, and spoon the pan juices over them. (At the last minute, if you need to increase the amount of juice, just add some white wine or chicken stock to the pan, and on the top of the stove, at low flame, stir the juices together until hot.) Garnish the platter with the watercress and serve.
1 tbsp molasses
watercress for garnish