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1
Preheat the oven to 375F.
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2
Heat 1 cup of the broth in a medium-size saucepan.
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3
Add the prunes, remove from the heat, and set aside.
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4
Using a sharp knife or long skewer, push the prosciutto strips into the center of the loin lengthwise.
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5
Do this from both ends, as they wont go the whole length of the loin.
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6
When you slice the braised loin, you will have prosciutto in each slice.
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7
Paint the pork loin with the mustard.
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8
Place the brown sugar on a plate and roll the pork in it to coat evenly.
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9
In a Dutch oven over medium heat, heat the canola oil.
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10
Brown the meat on all sides, taking care not to let it scorch.
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11
Pour the bourbon over the meat.
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12
Using a long match and being watchful of hanging hair and loose sleeves, light the bourbon and let it burn out.
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13
Add the remaining 1 cup broth, cover, and place in the oven.
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14
After 1 hour, turn the meat and season with salt and pepper.
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15
Wrap the thyme, sage, and parsley in a piece of cheesecloth to make a bouquet garni and add to the pot.
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16
Reduce the oven temperature to 350F, cover, and cook for 1 hour more.
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17
About 10 minutes before the end of the cooking time, add the prunes and their soaking liquid.
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18
Transfer the pork loin and prunes to a warm platter and set aside.
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19
Strain the juices through a fine-mesh strainer and place in a medium-size saucepan over medium heat.
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20
Add the cornstarch mixture and cook, stirring, until thickened, 4 to 5 minutes.
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21
Slice the pork loin and return to the platter with the prunes.
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22
Decorate the edges of the platter with the watercress.
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23
Make sure to include some of the watercress when serving the pork and prunes; its a cold and crunchy addition.
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24
Serve the gravy on the side.
