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DIRECTIONS

In a large bowl combine pork, apricots, raisins, red wine, vinegar, dill, mint, cuminseed, pepper, thyme, and salt to taste. Cover and marinate, refrigerated, for 24 hours. Stir occasionally.
Remove pork and fruit from marinade. Reserve fruit in a small bowl. Reserve marinade separately. Pat pork dry with paper towels.
Heat olive oil in a large skillet and sauté meat, a few pieces at a time, until well browned. With a slotted spoon transfer pork to a deep casserole.
Drain oil from skillet, add shallots, and sauté over medium heat for 5 minutes. Add reserved marinade and bring to a boil, scraping up any browned bits remaining in the skillet. Cook for several minutes, until slightly reduced, and add to the casserole.
Preheat oven to 350°F.
Stir in apricots, raisins, half of the white wine, half of the Chicken Stock, the bay leaves and honey; mix well. Set over medium heat, bring to a boil, cover, and set on the middle rack of the oven.
Bake for 1 hour and 15 minutes. Uncover casserole, and add additional wine or stock if meat seems too dry. Bake, uncovered, for another 30 to 45 minutes, or until meat is tender and sauce rich and thick.