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   Ingredients :
4 lb 8 oz (2 k) boneless roast loin of pork
Brandy or Sherry

½ cup oil
½ cup onion, finely chopped
1 cup maple syrup
½ cup cider vinegar
1 tablespoon Dijon mustard

10 ½ oz (300 g) dried apricots, chopped, marinated in sherry
10 spinach leaves blanched, no stems (enough for covering pork)

Maple Sauce:
1 onion, finely chopped
½ cup sherry
1 tablespoon butter
1 tablespoon flour
½ cup dry white wine
1 tablespoon Dijon mustard
½ to 1 cup beef stock
¼ cup maple syrup
2 cooking apples, shredded


Trim pork from excess fat and with a knife slit the pork in half, not cutting completely through the meat. Open and cover with a sheet of plastic wrap. With a meat pounder, flatten it to an even 1 ½ inch (2 cm) thickness. It will resemble a rectangle.

Season well with salt, pepper, sage and sprinkle with cognac.

In a medium size bowl, combine glaze ingredients. Transfer to a pan and bring to a boil for 20 minutes.

Cover the pork meat with blanched spinach leaves. Drain apricots and arrange them on top. Roll up pork loin and tie it with a string.

Bake in hot oven 200 °F (400 °C) for 1 hour. Remove from oven and allow to cool.

Cut in slices. If the pork is prepared the day before, keep refrigerated with the glaze.

Maple Sauce:
Sauté onion with apple in butter. Once cooked add flour and stir. Add wine and sherry. Reduce. Add mustard, maple syrup and beef stock. Boil for a few minutes. Force sauce through a strainer if desired.

Optional: Before serving stir in ¼ cup cream.
        6 servings
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