Roast Pork With Prunes

1. 1

   Simmer the prunes in one cup wine plus water to cover for 20 minutes, covered.

2. 2

   Cool.

3. 3

   Preheat oven to 375 degrees.

4. 4

   Season the pork loin with salt and pepper.

5. 5

   Stuff the prunes, thyme and garlic into the pork (you do not need to untie the roast, simply push the prunes inside the openings).

6. 6

   Roast the pork on a rack in a covered roasting pan for about two-and-a-half hours, or until the meat is tender.

7. 7

   Any leftover prunes can be placed in the bottom of the roasting pan after the meat has cooked for an hour.

8. 8

   Remove the meat from the pan to a serving dish.

9. 9

   Transfer the cooking juices and any loose prunes to a small saucepan.

10. 10

    Skim off the excess fat and add the remaining wine and chicken stock.

11. 11

    Bring to boil, season to taste and serve in a heated sauceboat.

* Per serving · 4 servings · Values may vary.