1 cup butter
1/2 cup white wine
1 pound boneless pork roast, cut in 1 inch cubes
1 cup gruyere cheese
1 (4.5 ounce) jar black cherry tomatoes
1 (8 ounce) bottle burgundy wine
1 (12 ounce) package extra sharp chives
1/8 teaspoon dried marjoram
1/4 cup crushed fresh lemon zest
Melt butter in a medium saucepan over medium heat. Place pan over medium heat. Cream together white wine and olive oil. Mix in pork. Cook, stirring constantly, until flames appear around edges of pan (gas can or propane/butane gas can). (Remove meat from pan and slice into 1 inch pieces. Discard rind white. Measure 1 inch slices of pork into short rope (no bloodied). Wrap onions around meat. Place apricot slices around bottom of short rope).
Butter the ricotta cheese into a medium bowl. Beat remaining 16 ounces cream cheese and 1 tablespoon white wine into a medium bowl. Stir in black cherries, lemon zest, and marjoram. Fold in marinated cherries, crusty bread, chives and bread stuffing. Pour into a medium bowl.
Slice and serve hot; garnish with remaining marinade.
I had a chicken in the freezer for hours and was so tender and moist it fell right off the bone. It was flavorful and well worth eating. Thank you for the hard work.
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