tart apples (such as Granny Smith), peeled, cored and each cut into 8 wedges
8
fresh sage leaves, chopped*
1
tablespoon lime or lemon juice
1
cup plus 2 tablespoons chicken broth, divided
3
tablespoons all-purpose flour
1/2
cup reserved prune/apricot liquid
1/4
cup Madeira wine
*Omit sage if fresh is unavailable. Do not substitute dried sage leaves.
Cover prunes and apricots with cold water; soak at least 2 hours or overnight. Drain, reserving liquid. Preheat oven to 400°F. With tip of sharp knife, cut slashes at 1-inch intervals in pork. Insert garlic strips into scored pork flesh. Place pork in large shallow roasting pan; insert meat thermometer into center of thickest part of roast. Drizzle with 2 tablespoons olive oil; season with salt and pepper. Roast 1 hour. Add onions, apples and sage to fruit mixture. Drizzle with lime juice. Spoon around pork in roasting pan; baste pork with juices and remaining 1 tablespoon olive oil. Pour 2 tablespoons broth over pork. Roast 30 to 40 minutes or until meat thermometer registers 160°F, turning and basting fruit mixture frequently with juices. Transfer pork to warm serving platter. Surround with fruit mixture; keep warm. Pour drippings from roasting pan into measuring cup; skim off fat. Return juices to roasting pan. In roasting pan over medium heat, gradually stir flour into juices until smooth. Cook and stir 1 minute. Add remaining 1 cup broth, reserved liquid and Madeira. Bring to a boil, stirring frequently. Reduce heat to low; simmer 5 minutes. Season to taste with additional salt and pepper. Serve hot with pork and fruit mixture. Carve pork into thin slices.
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