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Boneless Loin Of Pork With Prunes Recipe

by Global Cookbook

Ingredients

2 x Twelve-rib section pork roasts see * Note 3 Tbsp. Vegetable oil 12 med Onions finely minced 8 Tbsp. Butter

1 1/2 lb Pitted prunes 2 c. Madeira 1 c. Balsamic vinegar 8 c. Rich beef or possibly veal stock Salt and freshly grnd pepper

Directions

1. Note: Have your butcher bone a loin section of pork for you. He should remove all fat except for 1/8-inch on the outside and form it into as neat a round roast as possible. It should be covered with a thin layer of fatback and tied to keep its shape during roasting.
2. Soak prunes in Madeira for at least 1 hour. Heat oven to 350 degrees.
3. Brown the roasts in warm oil in a heavy casserole. Saute/fry the onions in the butter till soft, in a roasting pan large sufficient to hold the pork. Put the pork on top of the onions, and cover the casserole tightly. Bake for approximately 1 1/2 hrs, till the meat is tender and cooked through. Put the meat on a heated platter; remove strings and fatback.
4. Strain the juices into a heavy saucepan. Drain the prunes. Add in the Madeira, vinegar and stock to the pan juices, and bring to a rapid boil. Reduce the liquid to 4 c.. Add in the liquid removed prunes to the sauce and cook for 3 to 4 min. Taste for seasoning.
5. Cut the meat into 1/2-inch-thick slices and serve with a few spoonfuls of sauce and 2 or possibly 3 prunes per person.
6. Serves 24.

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