ROAST PORK WITH PRUNES

Roast Pork With Prunes image

Provided by Moira Hodgson

Time 2h50m

Yield 8 to 10 servings

Number Of Ingredients 7

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Ingredients

1 pound pitted prunes
1 1/2 cups dry red wine
1 four-pound boneless pork loin, trussed
Coarse salt and freshly ground pepper to taste
1 tablespoon fresh thyme leaves
2 cloves garlic, minced
1/2 cup chicken stock, preferably homemade

Steps:

Simmer the prunes in one cup wine plus water to cover for 20 minutes, covered. Cool.
Preheat oven to 375 degrees.
Season the pork loin with salt and pepper. Stuff the prunes, thyme and garlic into the pork (you do not need to untie the roast, simply push the prunes inside the openings). Roast the pork on a rack in a covered roasting pan for about two-and-a-half hours, or until the meat is tender. Any leftover prunes can be placed in the bottom of the roasting pan after the meat has cooked for an hour.
Remove the meat from the pan to a serving dish. Transfer the cooking juices and any loose prunes to a small saucepan. Skim off the excess fat and add the remaining wine and chicken stock. Bring to boil, season to taste and serve in a heated sauceboat.

Nutrition Facts : @context http, Calories 399, UnsaturatedFat 4 grams, Carbohydrate 31 grams, Fat 13 grams, Fiber 4 grams, Protein 34 grams, SaturatedFat 3 grams, Sodium 639 milligrams, Sugar 18 grams, TransFat 0 grams