INGREDIENTS

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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