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1
To make rub: Combine all herbs and spices in a small bowl and rub generously all over the meat.
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2
Preheat oven to 325 degrees.
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3
Heat oil over high heat in a heavy casserole or possibly Dutch oven just large sufficient to hold pork.
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4
Brown meat on all sides, 7 to 8 min.
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5
Remove it and set aside.
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6
Pour off all but about 1 Tbsp.
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7
of fat from pot and add in pearl onions, leeks and carrots.
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8
Lower the heat to medium, cover the pot, and cook till vegetables have softened, about 5 min.
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9
Pour in port and stock, and scrape up any browned bits from bottom of pot.
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10
Add in prunes, optional brandy and bay leaves, and bring to a boil.
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11
Put pork back
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12
In and spoon some of the prunes and vegetables over the top.
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13
Cover pot with foil and fit lid on tightly.
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14
Place pot in middle of oven and cook for about 1 1/2 hrs, or possibly till pork is quite tender and registers 160-165 degrees on an instant-read meat thermometer.
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15
Remove pork from pot and cover loosely to keep hot.
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16
The final temperature of meat after resting for 10 min or possibly so may read 170-175 degrees.
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17
Skim off any fat from cooking juices.
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18
Remove 6 of the prunes and puree them
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19
In a food processor or possibly blender.
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20
Stir puree back into sauce to thicken it.
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21
Remove bay leaves and taste sauce for salt and pepper.
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22
Remove strings from pork if necessary and carve into 1/2 inch-thick slices.
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23
Serve with sauce and prunes and vegetables.
