Boneless Loin Of Pork With Prunes Recipe

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Servings: 12

Ingredients

Cost per serving $2.80 view details
  • 2 x Twelve-rib section pork roasts see * Note
  • 3 Tbsp. Vegetable oil
  • 12 med Onions finely minced
  • 8 Tbsp. Butter
  • 1 1/2 lb Pitted prunes
  • 2 c. Madeira
  • 1 c. Balsamic vinegar
  • 8 c. Rich beef or possibly veal stock Salt and freshly grnd pepper

Directions

  1. * 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.
  2. Soak prunes in Madeira for at least 1 hour. Heat oven to 350 degrees.
  3. Brown the roasts in warm oil in a heavy casserole. Saute/fry the onions in the butter till soft, in a roasting pan large sufficient to hold the pork. Put the pork on top of the onions, and cover the casserole tightly. Bake for approximately 1 1/2 hrs, till the meat is tender and cooked through. Put the meat on a heated platter; remove strings and fatback.
  4. Strain the juices into a heavy saucepan. Drain the prunes. Add in the Madeira, vinegar and stock to the pan juices, and bring to a rapid boil. Reduce the liquid to 4 c.. Add in the liquid removed prunes to the sauce and cook for 3 to 4 min. Taste for seasoning.
  5. Cut the meat into 1/2-inch-thick slices and serve with a few spoonfuls of sauce and 2 or possibly 3 prunes per person.
  6. Serves 24.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 360g
Recipe makes 12 servings
Calories 662  
Calories from Fat 315 48%
Total Fat 35.17g 44%
Saturated Fat 14.79g 59%
Trans Fat 0.09g  
Cholesterol 112mg 37%
Sodium 148mg 6%
Potassium 993mg 28%
Total Carbs 49.77g 13%
Dietary Fiber 5.2g 17%
Sugars 29.25g 20%
Protein 28.36g 45%
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