Boneless Loin Of Pork With Prunes Recipe

1. 1

   * Note: Have your butcher bone a loin section of pork for you.

2. 2

   He should remove all fat except for 1/8-inch on the outside and form it into as neat a round roast as possible.

3. 3

   It should be covered with a thin layer of fatback and tied to keep its shape during roasting.

4. 4

   Soak prunes in Madeira for at least 1 hour.

5. 5

   Heat oven to 350 degrees.

6. 6

   Brown the roasts in warm oil in a heavy casserole.

7. 7

   Saute/fry the onions in the butter till soft, in a roasting pan large sufficient to hold the pork.

8. 8

   Put the pork on top of the onions, and cover the casserole tightly.

9. 9

   Bake for approximately 1 1/2 hrs, till the meat is tender and cooked through.

10. 10

    Put the meat on a heated platter; remove strings and fatback.

11. 11

    Strain the juices into a heavy saucepan.

12. 12

    Drain the prunes.

13. 13

    Add in the Madeira, vinegar and stock to the pan juices, and bring to a rapid boil.

14. 14

    Reduce the liquid to 4 c.. Add in the liquid removed prunes to the sauce and cook for 3 to 4 min.

15. 15

    Taste for seasoning.

16. 16

    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.

* Per serving · 4 servings · Values may vary.

No additional tips available.