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1
Combine first 10 ingredients in blender.
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2
Blend until spices are finely ground, about 2 minutes.
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3
Place pork in large glass baking dish.
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4
Pour marinade over pork; turn to coat.
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5
Arrange bone side up, tent loosely with foil and refrigerate at least 12 hours or overnight.
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6
Preheat oven to 350F.
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7
Scrape marinade from pork.
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8
Pat pork dry with paper towels.
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9
Sprinkle pork generously with 1/2 teaspoon cardamom, salt and pepper.
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10
Heat oil in large roasting pan set over 2 burners on medium heat.
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11
Add pork and cook until brown, turning occasionally, about 4 minutes.
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12
Add wine, prunes, prune juice, brandy, cinnamon sticks and bay leaves to pan.
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13
Transfer to oven.
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14
Roast uncovered until meat thermometer inserted into thickest part of pork registers 160F, basting often with pan juices, about 1 hour 30 minutes.
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15
Transfer pork and prunes to platter.
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16
Tent with foil.
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17
Strain pan juices into large glass measuring cup.
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18
Spoon 4 tablespoons fat off top of pan juices.
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19
Pour pan juices into heavy small saucepan.
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20
Add jelly and remaining 1/2 teaspoon cardamom.
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21
Simmer until jelly melts and sauce lightly coats spoon, about 8 minutes.
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22
Season sauce to taste with salt and pepper.
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23
Serve pork with sauce.
