4 to 5 lb. boneless loin of pork
1 c. port wine
20 lg. pitted prunes soaked in port 1 hour or longer
12 lg. apricot halves, soaked in water
3 tbsp. butter
6 tbsp. brandy
1 c. cream
2 to 3 tbsp. red currant jelly
2 tbsp. orange juice
Burre manie made with 4 tbsp. flour and 4 tbsp. butter
2 tbsp. oil
1 1/4 c. beef stock
Salt and pepper to taste