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!

Roast Loin of Pork stuffed with Prunes

Ingredients Required

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
100ml Dry madeira,
300ml Water
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)

Cooking Method

Preparing the Loin of Pork

  1. 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.
  2. Roll the loin up and secure both ends with skewers, then tie with 8 turns of string. Remove the skewers.
  3. Pre-heat the oven to 220°C or Gas Mark 7.

Roasting the Loin of Pork

  1. In a roasting tray, lightly brown the chopped bones in the hot oil and butter for 5 minutes.
  2. 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.
  3. Cover loosely with foil and cook in the pre-heated oven for 1 hour and 30 minutes.
  4. 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

  1. 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.
  2. 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.
  3. Skim off any fat and continue to reduce until 200ml remains. Add the remaining marinated prunes to the sauce and reserve, keeping warm.

To Serve

  1. 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.
  2. 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.
  3. Serve to your guests with an array of seasonal vegetables as a lighter alternative to a traditional roast.