ROASTED PORK WITH
A FRUIT WINE SAUCE

1 cup assorted dried fruits (such as apricots, cherries, apples, cranberries)

1 cup dry red wine

1 boneless center-cut pork loin roast (about 4 pounds)

1 tablespoon olive oil

2 teaspoons chopped fresh thyme leaves (or 1 teaspoon dried)

1 1/2 teaspoons coarse salt

1/2 teaspoon freshly ground pepper

1/2 cup water

1 1/2 cups crumbled blue cheese

Preheat the oven to 500º. In a small bowl, soak the dried fruits in the red wine and set aside.

Rub the pork roast with the olive oil, then season with the thyme, salt, and pepper. Place the roast in a shallow roasting pan. Pour the water into the pan, place in oven, and roast for 30 minutes. Reduce the heat to 325º and continue roasting for 45 minutes to 1 hour, or until the temperature in the thickest part of the roast reads 150º. Transfer to serving platter and keep warm.

Remove any excess fat from the roasting pan. Drain the dried fruit, reserving wine. Add the reserved wine to the roasting pan and boil gently on the stovetop, removing any browned bits from the bottom of the pan. Reduce the sauce by half. Add the dried fruit to the pan and heat through.

Cut the meat into thin slices. Spoon the sauce over the meat and top with the crumbled blue cheese.

Makes 4 to 6 servings.