Roast Loin of Pork stuffed with Prunes
This recipe made my mother a television star in Britain, when a BBC TV crew of seven descended upon her (with one day’s notice) to film her cooking it!
|PREPARING AHEAD :|
|4 pinches||Sea salt|
|4 pinches||Freshly ground black pepper|
|Chopped bones from the loin (see notes)|
|1 tbsp||Groundnut oil|
|1||Large Tomato, marmande or beef|
|1 tbsp||Unsalted butter|
|1 clove||Garlic, unpeeled|
|1 sprig||Fresh thyme|
|1.2kg||Pork loin, boned and trimmed (see notes)|
|For the garnish:|
|24||Prunes, d’Agen if possible|
|6 tbsp||Cognac or Armagnac (marinade the prunes in the brandy for 6 hours)|
Preparing the Loin of Pork
- Open up the loin of pork, placing the fat side against the table. Season with the salt and pepper and place 8 of the marinaded prunes in the middle of the loin.
- Roll the loin up and secure both ends with skewers, then tie with 8 turns of string. Remove the skewers.
- Pre-heat the oven to 220°C or Gas Mark 7.
Roasting the Loin of Pork
- In a roasting tray, lightly brown the chopped bones in the hot oil and butter for 5 minutes.
- Then place the loin of pork on top of the bones. With a fork, prick the tomato (to allow the juices to escape and mix with the meat juices), and add with the garlic and thyme to the roasting tray.
- Cover loosely with foil and cook in the pre-heated oven for 1 hour and 30 minutes.
- Remove the tray from the oven and place the loin on a plate. Cover loosely with the foil and keep warm, resting for 30 minutes. Tip the roasting tray slightly and spoon out the fat.
Finishing the Sauce & Garnish
- Add the Madeira to the bones and tomato in the roasting tray and bring to the boil,scraping the caramelized bits from the bottom of the tray with a wooden spoon.
- Reduce the sauce by two thirds, then add the water and simmer for 5 minutes. Strain the juice into a casserole, discarding the bones etc.
- Skim off any fat and continue to reduce until 200ml remains. Add the remaining marinated prunes to the sauce and reserve, keeping warm.
- Remove the strings from the loin of pork and carve into 12 to 16 slices (according to the number of diners). Place these in the middle of a warm serving dish.
- Pour the juice and the prunes around the cooked slices. Season the slices with salt and pepper, and pour over any juices released by the meat during the resting time.
- Serve to your guests with an array of seasonal vegetables as a lighter alternative to a traditional roast.