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Pork Loin with Prunes


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"This recipe is great for holiday parties, potlucks, or any special occasion."

Serves 6 | Prep Time 20 Minutes PT20M | Cook Time 1 Hour PT1H20M | Birthday

Why I Love This Recipe

This is a great "special occasion" dish that can feed a crowd.


Ingredients You'll Need

Boneless pork loin roast (3Lb)
Salt and Pepper
Pitted Prunes 1lb 8oz
3 oz coarse chopped Carrots
6 oz coarse chopped Onion
1 tbsp vegetable oil
1 tbsp ghee
1 tsp fresh thyme
1 tsp fresh rosemary
1 crushed bay leaf
1 cup apple juice
2 garlic cloves
1 cup white stock
2 oz sugar
2 fl oz of vinegar


Directions

Trim and Butterfly pork loin (Reserve trimmings)


Season with salt and pepper to taste


Reserve 12 prunes and add the remaining ones to the middle of the butterflied loin


Roll up loin and tie with butchers twine


Brown pork loin, trimmings, carrot, and onion in ghee and oil.


Add the herbs and garlic and cook until fragrant


Roast the entire loin with the vegetables and herbs for 45 minutes- 1 hour in a 350 degree F oven


Baste loin with drippings every 20 min


Poach reserved 12 prunes in apple juice until soft


Remove roast from pan and keep warm


Deglaze pan with stock and simmer for 15 minutes, strain and set aside


Combine sugar and vinegar in a saucepan and cook until sugar caramelized


Add the juices from the roast and stir until well mixed, keep warm


Drain Prunes


Remove twine from roast and slice into portions


Serve the slices with sauce and poached prunes


Pairs Well With

Mashed Potatoes, Salad, Choice of cooked vegetables


Questions, Comments & Reviews


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