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Pork Roast with Prunes
Rôti de Porc aux Pruneaux

Serves: 6 : 6

Directions
Preheat the oven to 400º F. Salt and pepper the pork, then wrap the bacon pieces around it. Oil the base of a roasting pan and place the pork in it. Roast in the oven for 1 1/4 hour. Meanwhile, in a saucepan bring the prunes and the wine to a boil. Reduce heat and simmer for 15 minutes. Turn off the heat. About 15 minutes before the meat is done, pour the prunes and half the wine in the pan. When the pork is cooked, remove from the oven to a board. Spoon off the fat without removing any meat sediment. Return the meat to the pan over high heat. Add the shallots and sauté for a minute or two, then add the Armagnac and set alight. When the flames have died down return the meat to the board. Add the remaining wine to the roasting dish and stir while bringing the mixture to a boil. Season with salt and pepper. Transfer the meat to a warmed serving dish and arrange the prunes around the meat. Strain the meat juices and pour over the meat, or serve separately in a sauce boat.

Recipe Contributed By
JDV

Recipe Category: Pork


Ingredients
3 lb center loin pork roast
Salt and pepper
10 slices streaky bacon
2 Tbsp olive oil Available Online
20 to 24 prunes macerated in red wine for 1 hour Available Online
3 Tbsp Armagnac
3 Tbsp finely chopped shallots




Items Available For This Recipe


A l'Olivier extra virgin olive oil 33.5 fl oz

$42.95    ( Item: #2510)


Giant French prunes 7 oz

$5.95    ( Item: #4610)



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