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1
Two days in advance, place prunes in a bowl, add Armagnac, cover and refrigerate.
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2
Make a deep cut lengthwise down the middle of the pork.
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3
Spread meat out flat, like a book.
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4
Season with salt and pepper.
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5
Drain prunes well, reserving Armagnac for another use.
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6
Place prunes in double layer down the center of the pork.
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7
Close meat over them and tie at 1 1/2-inch intervals with butcher's cord.
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8
Dust with salt and pepper.
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9
Heat oven to 400 degrees.
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10
In a large heavy skillet or casserole, preferably enameled cast iron, add duck fat or oil.
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11
Sear meat over medium-high heat until lightly browned on all sides.
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12
Remove meat.
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13
Reduce heat to low, add carrot, onion and garlic and cook until softened but not brown.
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14
Add wine and reduce by half.
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15
Stir in tomatoes, thyme and bay leaf.
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16
Return meat to pan, add veal stock, bring to a simmer and place pan in oven.
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17
Cook 30 minutes, basting every 10 minutes.
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18
Reduce heat to 325 degrees, turn meat and continue cooking about one hour longer, basting every 10 to 15 minutes.
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19
Add water as needed to keep one inch of liquid in pan.
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20
Remove from oven.
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21
Place meat on cutting board, and tent with foil to keep warm.
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22
Gently simmer liquid in pan 5 minutes or so, then force through a sieve into a saucepan.
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23
Season to taste with salt and pepper.
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24
Slice pork and arrange on platter.
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25
Reheat sauce, spoon a little over the meat and pass the rest alongside.
