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25 August 2014,15:07 by

D.Sumithra

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Pork Loin with Prunes

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PORK LOIN WITH PRUNES

Serves :

4

Preparation Time :

15 minutes

Cooking Time :

1 hour

Preparation Method :

Cut 10 prunes in halves or quarters. Place in a bowl with the cognac, diluted with enough water to cover the fruit. Set aside to marinate for 30 minutes. Drain well.
Preheat the oven to 350°F (180°C/gas 4). Use a sharp knife to make incisions in the pork. Fill with a little salt and pepper and the chopped prunes.
Place the rosemary on the meat and tie with kitchen string. Season with salt and pepper.
Heat the butter and oil in an ovenproof pan over medium heat. As soon as the butter foams, add the pork and brown all over, 10 minutes.
Transfer to the hot oven and bake until tender and cooked through, 2 hours. Halfway through cooking, pour the wine over the meat and add the remaining prunes. Continue cooking, adding some stock if the pan dries out.
Serve hot or at room temperature with the sauce.

INGREDIENTS

30 dried prunes, pitted
150 ml cognac
1.5 kg boneless pork loin
Salt and freshly ground black pepper
10 long sprigs fresh rosemary
4 tablespoons butter
100 ml sesame oil
200 ml dry white wine
300 ml beef stock

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