1 tbsp. flour
2 lb. boneless, rolled pork
1 c. dried apricots
1 c. dried apple slices
1 c. pitted prunes
1/2 c. brown sugar
1/2 c. dry white wine

1. Preheat the oven to 325 degrees.

2. Dust the inside of an oven cooking bag (see note) with the flour. Place the pork and the dried fruits in the bag. Place the bag in a large, shallow roasting pan. (The edges of the bag should not spill over the sides of the pan.) Sprinkle the brown sugar into the bag and pour in the wine. Tie the bag securely. Using a fork, puncture 4 holes spaced evenly across the top of the bag. Roast for 1 1/2 hours, or until the pork is cooked through to a temperature of 170 degrees.

3. Slit the bag open, being careful to avoid getting burned by the escaping steam. Place the meat on a serving platter. Scatter the fruit around the roast. Spoon the cooking glaze over the meat and fruit and serve. Yield: 4-6 servings.

Note: Oven cooking bags, used for roasting meat, can be bought at most supermarkets.