| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Sami | 24 | servings | |
INGREDIENTS
| 2 | Twelve-rib section pork roasts; see * Note | |
| 3 | tb | Vegetable oil |
| 12 | md | Onions; finely chopped |
| 8 | tb | Butter |
| 1 1/2 | lb | Pitted prunes |
| 2 | c | Madeira |
| 1 | c | Balsamic vinegar |
| 8 | c | Rich beef or veal stock |
| Salt and freshly ground pepper |
INSTRUCTIONS
* Note: Have your butcher bone a loin section of pork for you. He should remove all fat except for 1/8-inch on the outside and form it into as neat a round roast as possible. It should be covered with a thin layer of fatback and tied to keep its shape during roasting. Soak prunes in Madeira for at least 1 hour. Heat oven to 350 degrees. Brown the roasts in hot oil in a heavy casserole. Saute the onions in the butter until soft, in a roasting pan large enough to hold the pork. Put the pork on top of the onions, and cover the casserole tightly. Bake for approximately 1 1/2 hours, until the meat is tender and cooked through. Put the meat on a heated platter; remove strings and fatback. Strain the juices into a heavy saucepan. Drain the prunes. Add the Madeira, vinegar and stock to the pan juices, and bring to a rapid boil. Reduce the liquid to 4 cups. Add the drained prunes to the sauce and cook for 3 to 4 minutes. Taste for seasoning. Cut the meat into 1/2-inch-thick slices and serve with a few spoonfuls of sauce and 2 or 3 prunes per person. Serves 24. Recipe Source: Martha Stewart Living - <www.marthastewart.com> Recipe from "Entertaining" by Martha Stewart Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com Recipe by: Martha Stewart Converted by MM_Buster v2.0l.
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