Marcelle found this recipe in a magazine and adapted it to her own taste.Roast loin of pork with apricots and prunes Makes 8 to 10 servings 10 to 12 dried, pitted prunes 8 dried apricot halves 1 1/2 ...

Using a long, sharp knife, slice the roast lengthwise, stopping a couple of inches short of cutting all the way through. (Or, ask your butcher to do this for you.) Open the roast like a book. Salt and ...

*Refers to the latest 2 years of stltoday.com stories. Cancel anytime. Yield: 4 to 5 servings. 1 boneless pork loin roast (about 2 1/2 pounds), rolled and tied Salt Ground black pepper Pat meat dry.

Season the chops with salt and pepper. Place flour in a dish and coat the chops with the flour. Heat oil in a Dutch oven over high heat and brown the chops, about 3 minutes per side. Transfer to paper ...

“This is one of those dishes that instantly creates happiness in the home,” says Raymond Blanc. “Your guests arrive, the pork has been roasted and amazing aromas are wafting throughout. Heaven! “Of ...

In the world of glamorous fruits and vegetables, prunes probably rank near the bottom, somewhere close to rutabagas. Yet these luscious, sweet dried plums are commonly used in cakes, pies and desserts ...

This recipe comes from the late Mary Urrutia's pioneering Cuban cookbook, "Memories of a Cuban Kitchen." Heat oven to 350 degrees. Season roast inside and out with salt and pepper. Stuff pocket with ...