Ingredients:
| 24 |
medium |
prunes, pitted |
| 3 |
cups |
fruity white wine, preferably Vouvray |
| 4 |
pounds |
center cut pork loin, about 8 lbs |
| 2 |
tablespoons |
vegetable oil |
| 1 |
large |
onion -- coarsely chopped |
| 1 |
large |
leek -- sliced |
| 2 |
medium |
carrots -- chopped |
| 1 |
medium |
celery stalk -- sliced |
| 2 |
tablespoons |
brandy -- optional |
| 1 |
cup |
chicken broth |
| 1 |
bunch |
bouquet garni |
| 3 |
tablespoons |
cornstarch, blended with 3 tbsps water |
| 4 |
tablespoons |
heavy cream |
| 1 |
teaspoon |
salt and pepper |
| 1 |
bunch |
watercress -- to garnish |
| 1 |
bunch |
new potatoes, to serve |
|
Preparation:
Put prunes in a bowl, pour over wine then cover and let soak for several hours or overnight. Preheat oven to 400F. Wipe meat with damp paper towels then dry fat thoroughly. Score surface of the fat with a sharp knife. In flameproof casserole or large heavy roasting pan, heat oil over high heat until hot. Add onion, leek, carrot and celery and cook for 3-5 minutes until browned, stirring frequently. Add brandy, broth and garni and stir. Put pork on top of vegetables and place in oven. If necessary, add a little of the prune soaking liquid to prevent vegetable form burning. Roast for about 1 1/2 hours to internal temperature150F. Using slotted spoon, transfer prunes to medium saucepan. Skim off fat, place over high heat. Add prune liquid to casserole of roasting pan and bring to boil, stirring constantly and scraping base. Boil for 3-4 minutes. Stir blended cornstarch into casserole and cook stirring frequently for 2-3 minutes until sauce thickens, strain content into saucepan with prunes pressing to extract all juice. Return saucepan to medium heat, stir in cream and simmer for 2 minutes, season. Reduce heat to low and simmer gently, stirring frequently until ready to serve. Spoon prunes onto serveing plate with little of sauce and pour remaining sauce into gravy boat. Garnish with watercress before serving with new potatoes. |
