Roast Loin of Pork, With Prunes

Name: Roast Loin of Pork, With Prunes
Total time: 3 h 10 min
Yield: 6 servings
Ingredients: 1 pound dried pitted prunes; 1/2 cup dry red wine; 5 pounds loin roast; 2 cloves garlic; 1 tablespoon dried rosemary or 2 tablespoons fresh; Coarse salt and freshly ground pepper; 2 tablespoons fresh parsley, chopped

By Moira Hodgson

Total Time: 2 hours 10 minutes, plus 1 hour's soaking
Rating: 4(42)
Comments: Read comments

Featured in: Food; DRIED FRUITS: DELICIOUS RESULTS IN MANY FORMS

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Ingredients

Yield:6 servings

1pound dried pitted prunes
½cup dry red wine
5pounds loin roast
2cloves garlic
1tablespoon dried rosemary or 2 tablespoons fresh
Coarse salt and freshly ground pepper
2tablespoons fresh parsley, chopped

Ingredient Substitution Guide

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Preparation

Step 1
Soak the prunes for one hour in the wine.
Step 2
Preheat oven to 375 degrees. Between each rib of pork make incisions big enough to hold two prunes, but not cutting right through the meat.
Step 3
Slice the garlic and place a slice in each incision. Add a pinch of rosemary and pepper.
Step 4
Place the loin fat side up on a roasting rack in a baking pan. Roast for 2 hours, or until the meat is cooked, basting frequently. Be careful not to overcook or the pork will become dry.
Step 5
Put the roast on a heated serving dish and keep warm. Meanwhile, pour off as much fat as you can from the cooking juices. Place the roasting pan over high heat. Add the wine and scrape up the cooking juices. Season with salt and pepper and pour into a heated sauce boat. Garnish with chopped parsley. Pass the sauce separately.