Pork Loin with Prunes
Why I Love This Recipe
This is a pork loin topped off with carrots, celery, herbs and prunes. The prunes will probably throw you off but the pork loin tasted good. If you don't like prunes, you could substitute it out for dried apricots.
Ingredients You'll Need
3 lb. - Boneless pork loin roast
TT *To Taste* - Salt and pepper
1 lb. 8 oz. - Prunes, pitted
3 oz. - Carrot, chopped coarsely
6 oz. - Onion, chopped coarsely
1 Tbsp. - Vegetable oil
1 Tbsp. - Clarified butter
1 tsp. - Fresh rosemary
1 tsp. - Fresh thyme
1 - Bay leaf, crushed
2 - Garlic cloves
8 fl. oz. - Apple juice
8 fl. oz. - White stock
2 oz. - Sugar
2 oz. - Vinegar
Directions
Step 1: Trim and butterfly the pork loin; reserve the trimmings. (To butterfly the loin, slice it partway through the center and open it like a book, then flatten it into a rectangular shape). Season with salt and pepper.
Step 2: Reserve 12 prunes and arrange the remaining prunes along the length of the loin. Roll up the loin and tie with butcher's twine.
Step 3: Brown the pork roll and pork trimmings, carrot and onion in the oil and butter.
Step 4: Add the herbs and garlic and roast the pork on the bed of trimmings and vegetables at 350F, blasting frequently with the fat that accumulates in the pan, until done, approximately 45 to 50 minutes.
Step 5: Poach the reserved prunes in the apple juice until plump; set aside.
Step 6: Remove the roast from the pan and keep it warm. Degrease the pan and deglaze with the stock. Simmer for 15 minutes, then strain.
Step 7: Combine the sugar and vinegar in a saucepan. Bring to a boil and cook without stirring until the mixture turns a caramel color. Immediately remove from the heat and add the juices to the roasting pan. When the sputtering stops, return the pan to the heat and skim any fat from the surface; keep the sauce warm over low heat.
Step 8: Drain the prunes. Remove the twine from the roast. Slice and serve the meat with the sauce and poached prunes.
