Boneless Loin Of Pork With Prunes

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Edward Welch

CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables	Sami		24	Servings

INGREDIENTS

2		Twelve-rib section pork
		roasts see * Note
3	T	Vegetable oil
12		Onions, finely chopped
8	T	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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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 187 Calories From Fat: 93 Total Fat: 10.4g Cholesterol: 33.7mg Sodium: 41mg Potassium: 303.1mg Carbohydrates: 16.3g Fiber: 2g Sugar: 3.9g Protein: 7.6g