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1
Simmer the dried fruits in their soaking liquid until they are tender (about 15 minutes) and allow them to cool.
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2
If the butcher has already tied the pork loin, untie it.
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3
Season the meat with salt and pepper, sprinkle with garlic and half the sage leaves and stuff it with peaches and apricots.
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4
Bind the meat again to form a roll.
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5
Preheat the oven to 350 degrees.
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6
Using a heavy Dutch oven or enameled casserole just large enough for the pork, brown the meat under a broiler on all sides or on top of the stove.
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7
Remove it from the casserole and add the vinegar and the wine, scraping up the cooking juices over medium heat.
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8
Return the pork to the casserole and cover.
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9
Cook, basting from time to time, for about two hours, or until the temperature on a meat thermometer registers 155 degrees, which is high enough to kill any trichinosis bacteria.
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10
For the last 30 minutes, uncover the pork so that it browns.
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11
Do not overcook the pork or it will be dry and tough.
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12
Remove the pork from the cooking juices and put it on a platter.
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13
Keep it warm on the back of the stove.
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14
Bring the juices to a boil and skim off excess fat.
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15
Add any excess fruit to the sauce and heat through.
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16
To serve the pork, slice it thin and arrange it on a serving platter.
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17
Spoon on the sauce and decorate with chopped sage leaves.
