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Boneless Loin Of Pork With Prunes

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


* 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.


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