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

Preheat oven to 325 degrees. Dust the inside of an oven cooking bag with the flour. Place the pork and 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.

Spread evenly across to top of the bag. Roast for 1 1/2 hours, or until the pork is cooked through to a temperature of 170 degrees. Split 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. Serve. Yields 4-6 servings.