Roast Pork with Dried Fruit and Catalan Style Spinach

Ingredients

• 20 dried apricots
• 20 dried pitted prunes
• 1 cup brandy
• 1 bone-in pork loin roast, about 4 lb., excess fat trimmed
• Kosher salt, to taste, plus 1/2 tsp.
• 4 celery stalks, cut into large dice
• 2 carrots, cut into large dice
• 2 yellow onions, cut into large dice
• 10 garlic cloves, peeled
• 3 bay leaves
• 6 fresh thyme sprigs
• 1 cup white wine
• 1 cup chicken stock
• 2 Tbs. pine nuts, toasted
• Catalan-Style Spinach for serving

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