INGREDIENTS

INSTRUCTIONS

Preheat oven to 325 degrees. Soak prunes in wine, if you wish, for as long
as possible. Drain prunes, reserving wine. With a long sharp knife, make a
slit in the center of the loin and stuff it with prunes (reserve prunes
that won't fit into pork).
In a large casserole heat butter. When foaming subsides add the onion or
leek, celery and carrot. Cover and cook for 5 to 8 minutes or until the
vegetables are tender. Remove them with a slotted spoon and reserve for
later. Add vegetable oil to the casserole and heat. When hot, add the loin
and brown on all sides, including the ends. When pork is browned, remove it
to a plate. Discard all fat from the casserole, but leave behind any
drippings. Return cooked vegetables to the bottom of the casserole. Add the
meat on top and add any prunes which didn't fit into the loin.
Cover loin with reserved white wine you soaked the prunes in, broth, bay
leaf and garlic. Put a lid on casserole and set in oven. Cook for 1 and 1/2
to 2 hours or until pork juices run a clear yellow (difference in time
depends on how thick the loin is; internal temp is 165 degrees). Remove
casserole from oven and remove the pork and let rest while you make the
sauce. Strain the juices into a "degreasing" cup or heat-resistant cup.
Discard aromatic vegetables and prunes. The fat will rise above the juices;
discard it. Return juices to casserole and boil down until thickened.
Finish with a tablespoon of butter or not as you wish. Slice pork into thin
slices, serve with saffron rice, sugar snap peas and spoon sauce over the
top.
Yield: 8 servings
Busted by Gail Shermeyer <4paws@netrax.net>
Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6644
Posted to MC-Recipe Digest V1 #793 by 4paws@netrax.net (Shermeyer-Gail) on
Sep 19, 1997

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