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1
Preheat the oven to 375.
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2
In a medium saucepan, bring the Armagnac to a boil.
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3
Add the prunes and simmer over low heat for 3 minutes.
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4
Set aside.
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5
In a small bowl, combine the minced garlic, caraway seeds and 1 teaspoon of salt.
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6
Rub the mixture all over the boneless pork loin and let stand at room temperature for 1 hour.
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7
Set the rack of rib bones in a large roasting pan, meaty side up, and season with salt and pepper.
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8
Set the pork loin on the rack, fat side down.
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9
Add the 6 peeled garlic cloves to the pan and pour in 2 cups of water.
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10
Roast the pork for 30 minutes.
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11
Add 1 cup of water to the pan and roast the meat for 30 minutes longer.
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12
Turn the pork loin fat side up and roast for about 30 minutes longer, or until an instant-read thermometer inserted in the thickest part of the meat registers 145.
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13
Transfer the pork to a carving board and cover loosely with foil for at least 10 minutes or up to 20 minutes.
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14
In a small heatproof bowl, blend the butter with the flour to make a paste.
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15
Turn the rib rack meaty side down.
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16
Set the pan over 2 burners on moderately high heat.
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17
Add 3 cups of water and simmer for 2 minutes, scraping up the browned bits from the bottom and sides of the pan.
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18
Reduce the heat to moderate and simmer for 10 minutes, stirring often and mashing the garlic cloves.
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19
Whisk 1/2 cup of the pan juices into the butter paste until smooth.
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20
Remove the rib rack from the roasting pan.
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21
Whisk the dissolved butter paste into the pan juices and simmer, whisking often, for 5 minutes.
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22
Strain the sauce into a medium saucepan.
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23
Add the prunes and simmer over moderate heat for 5 minutes.
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24
Season with salt and pepper.
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25
Carve the pork loin into 1/4-inch thick slices and serve with the sauce.
