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1
In a small saucepan, cover the prunes with the port and bring to a simmer.
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2
Remove the pan from the heat and let stand until the prunes soften, about 25 minutes.
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3
Pour the prunes and port into a large, shallow dish.
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4
Add the garlic, lemon juice and zest and a large pinch each of salt and pepper.
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5
Add the pork roast and turn to coat.
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6
Let marinate at room temperature for 4 hours, turning the meat often.
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7
Preheat the oven to 400.
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8
Remove the prunes from the marinade.
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9
Strain the marinade into a small saucepan and reserve.
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10
Roll up the anchovy fillets and stuff each one into a prune.
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11
Make a deep lengthwise slit in the pork loin, leaving about 1 inch of meat attached.
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12
Open the roast like a book and season with salt and pepper.
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13
Arrange the stuffed prunes in a row along the slit; close the roast and tie it at 2-inch intervals with kitchen string.
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14
Season the roast all over with salt and pepper.
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15
In a large skillet, heat the olive oil until shimmering.
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16
Add the roast, fat side down, and brown it over moderate heat on 4 sides, about 1 minute per side.
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17
Set the roast in a roasting pan, fat side up.
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18
Roast for about 55 minutes; if the pan juices begin to look very dark, add 2 tablespoons of water to the pan.
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19
The roast is done when an instant-read thermometer inserted in the center of the meat registers 145.
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20
Transfer the roast to a carving board, cover loosely with foil and let rest for 10 minutes.
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21
Scrape out any blackened bits in the roasting pan.
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22
Set the pan over moderately low heat and stir in the flour to make a smooth paste.
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23
Slowly whisk in the reserved marinade and simmer, whisking, until the sauce is smooth and thickened, about 3 minutes.
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24
Pour the sauce into a clean saucepan and season with salt and pepper.
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25
Untie the roast and slice it 1/2 inch thick.
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26
Pour any juices into the sauce and reheat before serving it with a pork roast.
